Discover a delightful twist on traditional meatballs that combines the richness of spinach, the comfort of potatoes, and the irresistible charm of melted cheese. This recipe transforms simple ingredients into a crowd-pleasing dish that’s both nutritious and incredibly satisfying!
Ingredients
For the Meatballs:
- 300g (10.5 oz) frozen spinach, thawed and drained
- 450-500g (1 lb) potatoes, peeled and grated
- 2 tablespoons (30 ml) olive oil
- 1 garlic clove, minced
- 80g (1 cup) breadcrumbs
- 40g (1/4 cup) grated Parmesan cheese
- 200ml (3/4 cup) water
- Pinch of nutmeg
- Salt and pepper to taste
- 1 large egg
Ingredients Conversion Chart
| Ingredient | US Metric | European Metric |
|---|---|---|
| Frozen Spinach | 10.5 oz | 300 g |
| Potatoes | 1 lb | 450-500 g |
| Olive Oil | 2 tbsp | 30 ml |
| Garlic | 1 clove | 1 clove |
| Breadcrumbs | 1 cup | 80 g |
| Parmesan Cheese | 1/4 cup | 40 g |
| Water | 3/4 cup | 200 ml |
Step-by-Step Instructions
- Prepare the Spinach:
- Thaw frozen spinach completely
- Drain thoroughly and squeeze out excess moisture
- Chop finely if needed
- Prepare the Potatoes:
- Peel and grate potatoes
- Squeeze out excess liquid using a clean kitchen towel
- Prevent browning by working quickly
- Mix the Ingredients:
- In a large mixing bowl, combine spinach and grated potatoes
- Add minced garlic, breadcrumbs, and Parmesan cheese
- Season with salt, pepper, and a pinch of nutmeg
- Bind the Mixture:
- Add the egg to the mixture
- Mix thoroughly until well combined
- If mixture seems too dry, add a little water
- Form the Meatballs:
- Use wet hands to prevent sticking
- Roll mixture into uniform-sized balls
- Aim for about 2 inches (5 cm) in diameter
- Cooking Options:
- Baking: Preheat oven to 400°F (200°C)
- Arrange meatballs on a lined baking sheet
- Brush with olive oil
- Bake for 25-30 minutes, turning halfway
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Fiber | 4 g |
Cooking Time:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4-6
Pro Cooking Tips
- Squeeze out as much moisture from spinach and potatoes as possible
- Use a box grater for even potato shredding
- Wet hands prevent mixture from sticking when forming meatballs
- Let meatballs rest for 5 minutes after cooking
Recipe Variations
- Gluten-Free: Use gluten-free breadcrumbs
- Vegan Option: Replace egg with flax egg
- Cheese Alternatives: Try feta or mozzarella
- Herb Variations: Add fresh herbs like parsley or dill
Frequently Asked Questions
Q: Can I freeze these meatballs? A: Yes, freeze uncooked meatballs for up to 3 months. Thaw before cooking.
Q: What can I serve with these meatballs? A: Serve with marinara sauce, over pasta, or with a fresh salad.
Q: How do I prevent meatballs from falling apart? A: Ensure proper moisture balance and don’t overwork the mixture.
Q: Are these meatballs vegetarian? A: They’re vegetable-based but contain egg. Use a vegan egg substitute for vegetarian option.
Q: Can I air fry these meatballs? A: Yes, air fry at 375°F (190°C) for 12-15 minutes, turning halfway.
Storage and Make-Ahead Tips
- Refrigeration: Store cooked meatballs for 3-4 days
- Freezing: Freeze in airtight container for up to 3 months
- Reheating: Warm in oven at 350°F (175°C) to maintain texture
Enjoy these delicious, nutritious spinach and potato meatballs that are sure to become a family favorite!