Ogni piatto è accompagnato da cicoria ripassata (aglio, peperoncino) e patate al forno

In a large bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.

Mix the Ingredients

Form the mixture into small meatballs, about the size of a golf ball.

Shape the Meatballs

Heat olive oil in a frying pan over medium heat. Add the meatballs and cook until browned on all sides, about 10-12 minutes. Remove and set aside.

Cook the Meatballs

In the same pan, add more olive oil if needed. Add whole garlic cloves and sliced red chili pepper. Sauté for 1-2 minutes until fragrant.

Sauté the Garlic

Add the chopped chicory to the pan, sprinkle with salt, and sauté for about 5-7 minutes until wilted and tender. Remove from heat.

Cook the Chicory

Preheat the oven to 200°C (400°F). In a large bowl, toss cubed potatoes with olive oil, salt, black pepper, and chopped rosemary.

Prepare the Potatoes

Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until golden and crispy, stirring halfway through.

Roast the Potatoes

polpette per tutti

Recipe information

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