Preparation Method
Prepare the meatball mixture
In a large bowl, combine the ground beef, bread crumbs, grated cheese, egg, milk, chopped parsley, salt, and black pepper. Mix everything well until you obtain a soft and uniform mixture.
Shape the meatballs
Form small meatballs using your hands and set them aside on a plate.
Prepare the vegetables
Peel the potatoes and cut them into medium-sized cubes. Finely chop the onion and garlic.
Sauté the aromatics
Heat a few tablespoons of extra-virgin olive oil in a large pan. Add the chopped onion and garlic and sauté until fragrant and slightly softened.
Brown the meatballs
Add the meatballs to the pan and cook them for a few minutes, turning them gently so they brown on all sides.
Add potatoes and peas
Add the diced potatoes and peas to the pan, mixing gently with the meatballs.
Simmer the dish
Pour in the water, season with a little salt and pepper, cover the pan, and let everything cook over medium-low heat for about 25–30 minutes, stirring occasionally until the potatoes are tender and the meatballs are fully cooked.
Serve
Serve the dish hot, with a drizzle of olive oil and a sprinkle of fresh parsley if desired.
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