Today I want to share with you a recipe that has become a real hit with my family: cheesy potato spinach meatballs. They are really delicious and, more importantly, they are meatless and lighter than the classic meatballs fried in heavy oil.
The thing I love about these meatballs is that they are incredibly flavorful. The combination of potatoes, spinach, and cheese creates a mix of flavors that blend perfectly together. The stringy cheese inside the meatballs is the icing on the cake, making them even more irresistible.
Ingredients (Serves 4-6):
- 450-500g (1 lb) potatoes, peeled and quartered
- 300g (10 oz) frozen spinach, thawed and drained
- 150g (5 oz) semi-soft cheese (such as Havarti or Fontina), cubed
- 1 large egg
- 80g (3/4 cup) breadcrumbs, plus extra for coating
- 40g (1/2 cup) grated Parmesan cheese
- 1 garlic clove, thinly sliced
- 200ml (3/4 cup) water
- 2-3 tbsp extra virgin olive oil
- 1/4 tsp ground nutmeg, or to taste
- Salt and freshly ground black pepper, to taste
How to make Cheesy Potato Spinach Meatballs:
- First peel the potatoes, place them in a pot full of water, turn on the heat, boil them, drain and mash them to a puree.
- Now pour a drizzle of olive oil into a nonstick pan, insert the clove of garlic cut into rounds, the frozen spinach and a little water, close with the lid and cook 10 minutes.
- Now remove the garlic clove, season with salt, let it blanch a few minutes, turn off, drain the spinach in a fine-mesh strainer and squeeze it with your hands properly to remove as much water as possible.
- Cut the spinach with scissors, place it in a bowl, add the potatoes, grated Parmesan cheese, egg, salt, pepper, nutmeg and 80 g of breadcrumbs, and mix with a spatula until smooth and firm.
- Lightly grease your hands with evo oil, take a handful of dough at a time, flatten, stuff with a cube of galbanino inside, roll well and shape your meatballs.
- Once this is done, mash the meatballs in a dish with breadcrumbs, lay them as you go in a dripping pan lined with appropriate paper, drizzle with a little evo oil and garnish each meatball with another galbanino cube on top.
- Finally bake in a preheated oven for 25 minutes at a temperature of 180°C (350°F). When they are nice and golden brown, bring them to the table and enjoy!
Bon Appétit!
