Little balls with potatoes

Ingredients

• 1 kgminced meat
• 3eggs
• to tastebreadcrumbs
• to tasteparsley
• to tastesmall pieces of garlic (optional)
• to tastemilk
• to tastegrated Parmesan and/or sharp Pecorino
• 200 gpassata
• a few leavesbasil
• 500 gpotatoes
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Mix the meat

   Combine the minced meat with the eggs, grated Parmesan and/or sharp Pecorino, parsley, a little garlic and bread or breadcrumbs soaked in milk.

2. 2

   Shape the balls

   Form the mixture into large, round meatballs.

3. 3

   Cook the potatoes

   Heat olive oil and sauté the diced potatoes with the garlic.

4. 4

   Part-cook potatoes

   Season with salt and pepper, then add water until the potatoes are halfway covered. Cook until they are about halfway done.

5. 5

   Simmer everything

   Add the passata, meatballs and basil, then cook until everything is done.

What are meatballs with potatoes?

Polpette are Italian meatballs, commonly made by combining minced meat with eggs, cheese, herbs and softened bread or breadcrumbs. This version pairs large, round meatballs with potatoes in a tomato-based pot.

The method brings the ingredients together in stages: the potatoes begin cooking first, then the passata and meatballs join them to finish. The result is a substantial, comforting dish with the potatoes absorbing flavour from the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 997 calories, 57g protein, 59g carbs, 57g fat.

The minced meat, eggs and cheese provide most of the protein, while the potatoes and breadcrumbs contribute much of the carbohydrate. Fat mainly comes from the meat, olive oil and cheese; a side of salad or green vegetables adds freshness and balance.

Build a tender mixture

Soaked bread: the milk-softened bread or breadcrumbs help bind the meat mixture and keep it from feeling too dense. Add enough to bring everything together without making the mixture dry.

Cheese and herbs: Parmesan brings savoury depth, while sharp Pecorino gives a more pronounced, salty flavour. Parsley adds freshness; the garlic is optional in the meat mixture.

Shape generous meatballs

Large balls: the recipe calls for generously sized meatballs, so shape them evenly to help them cook at a similar pace. Handle the mixture gently rather than compressing it tightly.

Keep the mixture cohesive: if it feels loose, work in a little more breadcrumbs; if it seems stiff, a little more milk can soften it. These are texture adjustments, as the recipe does not give fixed quantities for either.

Start the potatoes first

Even pieces: cut the potatoes into similar-sized chunks so they cook evenly. Sauté them in olive oil with garlic before adding the liquid.

Halfway point: add water and cook until the potatoes are partly tender, as directed. This head start allows them to finish cooking with the tomato and meatballs rather than remaining firm.

Finish gently in the sauce

Add the passata, basil and meatballs after the potatoes have reached the halfway stage. Bring the pot to a steady, gentle simmer so the meatballs cook through without the sauce boiling aggressively.

Check doneness: cut into a meatball to make sure the centre is no longer raw, and test a potato with a knife; it should be tender. The recipe gives a total time of 60 minutes, but the final cues matter most.

Serve it as a complete meal

The potatoes and meatballs make this a filling one-pot main. Spoon over plenty of the tomato sauce and add a simple green salad or cooked vegetables if you want a fresher contrast.

A little extra grated cheese can be offered at the table, especially if you used Parmesan in the mixture. Crusty bread is another option for mopping up the sauce.

Recipe notes & tips

• Cut the potatoes into even chunks so they reach the halfway-cooked stage together.
• Soak the bread or breadcrumbs in milk before mixing them into the meat.
• Shape the meatballs to a similar size for more even cooking.
• Add the garlic to the potatoes gently so it flavours the oil without browning too much.
• Keep the pot at a gentle simmer once the meatballs are added.
• Taste the sauce before serving and adjust the salt and pepper if needed.

Variations

• Use all Pecorino: choose sharp Pecorino for a saltier, more assertive flavour.
• Skip the raw garlic: leave it out of the meat mixture and keep garlic only with the potatoes.
• Add extra herbs: use more parsley in the meat mixture for a greener, fresher note.
• Make smaller meatballs: shape them more compactly and check that they cook through in the simmering sauce.
• Serve with greens: add a side of steamed or sautéed vegetables for extra colour.

Common mistakes to avoid

• Dense meatballs: avoid packing the mixture too firmly when shaping.
• Uneven potatoes: cut them into similar-sized pieces so they cook at the same rate.
• Dry mixture: soak the bread or breadcrumbs with milk before combining them with the meat.
• Hard potatoes: let them reach the halfway-cooked stage before adding the passata and meatballs.
• Boiling the sauce hard: lower the heat to a gentle simmer so the meatballs cook steadily.
• Undercooked centres: check a meatball in the middle of the pot before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions