Second course and side dish in a single bite? Here’s how: with meatballs and baked potatoes skewers!
Tender meatballs interspersed with the indispensable taste of baked potatoes, crunchy and tasty … what more could you want?
MAKES 6-8 SKEWERS
READY IN 30’
INGREDIENTS:
1 lb ground meat (pork + beef)
1 egg
4 tablespoons Parmesan cheese
4 tablespoons breadcrumbs
1 teaspoon parsley, chopped
Salt, pepper, nutmeg to taste
3 tablespoons breadcrumbs
Salt to tast
2 tablespoons extra virgin olive oil
1 beaten egg + 1 pinch salt
2 potatoes
2 tablespoons extra virgin olive oil
Salt to taste
fresh rosemary to taste
extra virgin olive oil to taste
STEP 1: MAKE THE MEATBALLS
In a large bowl combine: ground meat, egg, breadcrumbs, Parmigianocheese and parsley. Add salt, pepper and nutmeg.
Knead by hand until uniform.
Take a spoon of mixture and make it round to get meatballs.
STEP 2: BREAD
Mix breadcrumbs, salt and oil in a small bowl.
Dip the meatballs first in beaten eggs and then in the breading.
STEP 3: SLICE THE POTATOES
Peel the potatoes, then cut them into thin slices (1- 2 millimeters )and with the help of a circular cookie cutter cut out circles as large as the diameter of the meatballs you prepared earlier (mine are as big as a ping pong ball).
Season the potato discs with oil, salt and chopped rosemary.
STEP 4: ASSEMBLE THE SKEWERS
Skewer the meatballs, interspersed with a slice of potato on a skewer (I used wooden sticks).
Transfer the skewers to a baking tray lined with parchment paper and sprinkled with extra virgin olive oil.
Add a drizzle of oil on top as well.
STEP 5: COOK
Cook the skewers in preheated oven at 180 ° C for 25 minutes, turning them halfway during cooking.
#getBready & enjoy your meal
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