Preparation

• Step 1

  Place the ground meat and egg in a large bowl. Quarter one potato and one onion. In a food processor fitted with the S blade, pulse the potato and onion until just chopped. Add the onion and potato to the bowl with meat and egg. Season with salt and pepper, then mix well with your hands. Cover the bowl and let it sit for 30 minutes to one hour.

• Step 2

  Preheat the broiler in your oven. Prepare a lightly greased tray. Begin shaping the meat mixture into oblong, torpedo shaped meatballs, around 3” long by 1” wide and approximately ¾” thick. Place meatballs on the prepared tray, pressing down slightly on each. Repeat with remaining meat mixture.

• Step 3

  Place the tray of meatballs under the broiler, broiling until just lightly browned, around 3 minutes. Flip and repeat to brown the other side. Remove from the oven and set aside. At this point, the meatballs will not be fully cooked, just par-broiled to help them keep their shape.

• Step 4

  Cut the remaining four peeled potatoes in half horizontally and again vertically. Cut the remaining onion into eight wedges. Place the potatoes and onion wedges in a Dutch oven or deep, 6 quart pot.

• Step 5

  Toss with the oil and season with salt and pepper. Fill the pot with cold water about 1”-2” above the potatoes and onions. Cover and bring to a boil.

• Step 6

  Then, lower the heat to a simmer, remove the lid and carefully place the broiled katlet (meatballs) on top of the potatoes and onions in an even layer. Add the tomato puree, chopped tomatoes, and season with more salt and pepper. Cover with lid and simmer for about 1 hour.

• Step 7

  Once cooked, the katlet and potatoes should be tender and bathed in tomato sauce, with the onions barely visible. Gently remove from the pot and serve in a large, shallow platter.