Using a vegetable sheeter spin the potatoes (skin on) on the device following the manufacturer’s instructions. Stack the sheets on top of one another and slice them lengthwise with a sharp knife into 1/16 inch noodles. The potato noodles can be held in water until they are ready for use.
To assemble the dish, being by bringing a gallon of water to a rolling boil with 3 tablespoons of salt added. When the water is boiling add the potato noodles to the water. Cook the noodles for 8-10 minutes or until the potatoes are tender but not falling apart. To achieve this taste the noodles as they cook and take them until they are just past al dente.
When the noodles are done, drain them well and place them on a serving platter. Top with the meatballs and sauce. Garnish with the Parmesan Cheese and Parsley.
Italian Style Meatballs
Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls (makes 36) in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.
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