Potato and Vegetable Meatballs
Ingredients
for 4 people
half onion
1 carrot
1 celery, peas
3 button mushrooms
5 small cooked potatoes
salt pepper cheese
parsley garlic
1 egg
semolina flour
tomato 400 g
Prepare about a pound of vegetables of your choice.
I used celery, carrot, half an onion, a few peas and 3 mushrooms, for a total of 500 grams. All cubed, minus the peas...haha
A 26 diameter frying pan or pot, 2 tablespoons of olive oil, heat up and add the vegetables, salt, pepper, chilli pepper to taste, mix often and cook for about 15 minutes over medium heat.
In the meantime, peel 5 medium-small cooked potatoes, about 500 grams, and put them in a bowl, mash them, add the still hot stewed vegetables, a spoonful of Parmesan cheese, parsley, an egg, and mix.
Now add a little semolina flour or breadcrumbs, little by little, until you reach a firm, malleable consistency.
The same pan as before, without washing it, still a little oil, 2 crushed garlic cloves, brown and add a can of tomato pulp or sauce. let's make some tomato sauce.
salt, oregano, a little water and cook for 20 minutes.
Create meatballs about 4 centimeters in diameter, and place them in the sauce, delicacy, while the sauce boils slowly, create all the meatballs, but do not mix, be delicate, put a lid on and give the sauce time to cook the meatballs.
After about 10 minutes remove the lid and always gently turn the meatballs and cook the same way as before so they will firm up.
You can eat these potato and vegetable meatballs with steamed rice or spelled, or with polenta or even alone because they're good all the same.