Potato and saffron meatballs
Procedure
Ingredients · Servings 4
- 500 g minced meat
- Egg
- 200 g stale bread
- Shallot
- 500 g Potatoes
- 1 sachet of saffron
- Oil
- Sale
- Baby
- Parsley
Method · 1 h
- First season the minced meat by adding the egg, the stale bread soaked in water and well squeezed, a good pinch of salt, the chopped shallot and...
- First season the minced meat by adding the egg, the stale bread soaked in water and well squeezed, a good pinch of salt, the chopped shallot and...
- First season the minced meat by adding the egg, the stale bread soaked in water and well squeezed, a good pinch of salt, the chopped shallot and...
- First season the minced meat by adding the egg, the stale bread soaked in water and well squeezed, a good pinch of salt, the chopped shallot and...
At this point, take a nice large saucepan, heat about 23 tablespoons of oil and brown the meatballs well on all sides. As soon as they are ready, add the potatoes previously peeled and cut into not too small cubes, then cover with water.
Add the sachet of saffron, season with salt and cook for about 30 minutes until the potatoes are well cooked and some have even fallen apart.
Finally, add a generous sprinkling of chopped parsley if you like... don't forget to mop up the sauce .
