VEGETABLE MEATBALLS WITH POTATOES

Second course - Entree

1 1/2 lbs potatoes, peeled and cubed
9 oz zucchini (small ones), coarsley chopped
1 lb ground beef, lean
1/4 cup grana or parmigiano, grated
3 tbsp Extra virgin olive oil
1 large egg
1 tbsp chopped basil
Salt and pepper


Bring a big pot of water to a boil.

In the mean time, sautee zucchini in a skillet with 2 tbsp of oive oil, on high heat, for a couple minutes.

In a big bowl, combine meat, zucchini, cheese, egg, basil, salt and pepper to taste and mix well to combine.

Preheat oven to 375.

Divide mixture into 30 portions and shape into meatball.

When water boils, add salt and potatoes and boil them for 2 minutes, drain.

Line a baking sheet with parchment paper, grease it with the remaining olive oil, brushed evenly and arrange meatballs and potatoes; sprinkle with salt.

Bake on the central rack of the oven for 20-25 minutes; serve immediately.

You can serve this dish with a fresh salad.

This recipe serves 6.