Baked meatballs with potatoes

In a large bowl collect the stale bread cut into small pieces (if the crust was too hard or rustic, better remove it) and sprinkle with milk until it’s covered, let stand at least half an hour or as long as necessary for the bread to absorb the liquid.
Collect the minced meat in a bowl and add the bread wet and squeezed, mix very well with your hands until you get a uniform and homogeneous mixture.
Add the cheese, eggs, parsley, salt, pepper and mix again until you get a uniform mixture again.
Let it rest for ten minutes and meanwhile dedicate yourself to potatoes.

Peel the potatoes and onion, wash them, and cut them into pieces (cut the onion in very small pieces).
Collect everything in a bowl, add salt, a large amount of oil, pepper and rosemary.
Stir well and pour into a baking tray.
Bake at 355 º F in a static oven already warmed up and start to cook.
Take the minced meat up again, form meatballs the size of a walnut and put them back in the flour.
After 15 minutes from the insertion of the potatoes in the oven, pull them out and gently make some space to insert the meatballs.
Put again in the oven, cook for 15 minutes, then turn them gently, insert them in the oven again and cook for another 15 minutes.
Bake and serve while they are still warm and soft.

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