| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 437 | 22g | 8g | 28g |
| sugars | fibre | protein | salt |
| 9g | 3g | 26g | 1.2g |
Why I Love Italian Spinach and Potato Meatballs
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The first time I laid eyes on the Spinach and Potato Meatballs recipe, it felt like discovering a hidden culinary treasure. This fusion of Italian tradition with a hearty, comforting twist immediately won my heart, and I believe it will captivate yours too. The beauty of these meatballs lies not only in their rich flavor but also in their versatility and the delightful combination of textures they bring to the table.
A Twist on Italian Classics
Italian cuisine has always had a special place in my kitchen, often inspiring me to play with herbs and fresh ingredients. The Spinach and Potato Meatballs recipe is reminiscent of the classic Italian polpette, yet it diverges delightfully with the inclusion of leafy greens and the earthy goodness of potatoes. Melding these with succulent ground beef and a blend of cheeses takes your palate on a sumptuous journey through the rolling hills of Tuscany – even if just for dinner.
When I think of comfort food that sates with every bite, this recipe for Spinach and Potato Meatballs comes to mind. It’s akin to a warm embrace from an old friend, familiar yet always surprising you with its depth. Each meatball is a delicate balance of flavors, with fresh spinach and hearty potatoes playing off the rich beef and tangy Parmesan – an orchestra of ingredients, each in perfect harmony.
Perfect Pairings
While these Spinach and Potato Meatballs can undoubtedly stand alone, they also pair beautifully with a simple spaghetti aglio e olio or a bed of buttery garlic mashed potatoes. Imagine the meatballs’ rich, savory notes complemented by the gentle hug of pasta or the creamy canvas of mashed potatoes. This flexibility ensures that the meatballs can be the star of a weeknight dinner or an impeccable choice for a laid-back Sunday supper with family.
As I crafted this recipe, the approachable genius of culinary stars like Chef Marc Vetri played in my thoughts. Though not directly inspired by any one chef, the excellence and creativity found in the kitchens of renowned Italian cooks echoes through this dish.
And there it is, lovingly presented on the plate: those tender, beautifully browned Spinach and Potato Meatballs, just waiting to be savored. Each mouthful intertwined with memories of cherished meals and the anticipation of new ones to be enjoyed. From the very first bite to the last scrape of your fork, these meatballs are more than just a meal; they’re a story of tradition, innovation, and the simple joy of good food.
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What You’ll Need
- 2 large potatoes
- 1 cup of fresh spinach
- 1 pound of ground beef
- 1/2 cup of bread crumbs
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 large egg
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of olive oil
- 1 jar of marinara sauce (24 ounces)
- 1/2 cup of shredded mozzarella cheese
Method
Step One
First, preheat your oven to 425°F (220°C). While this is heating up, start preparing your potatoes. Peel and grate the 2 large potatoes, then squeeze out as much liquid as possible. Set them aside for use later.
Step Two
Next, chop 1 cup of fresh spinach. Add this to a large bowl containing the grated potatoes. The moisture from the spinach will help combine the ingredients later on.
Step Three
Now, it’s time to add more flavour and create the meatball mix. Mix in 1 pound of ground beef, 1/2 cup of bread crumbs, 1/4 cup of grated Parmesan cheese, 2 minced cloves of garlic, 1 beaten large egg, 1 tsp of dried oregano, 1 tsp of salt, and 1/2 tsp of black pepper to your spinach and potato mixture.
Step Four
Combine the mixture well with your hands, then shape into meatballs approximately 1 inch in diameter. It’s important to ensure they are all roughly the same size so they cook evenly.
Step Five
Heat up 1/4 cup of olive oil in a large skillet over medium heat. Add the meatballs to the skillet and brown them on all sides. This should usually take around 5 minutes to get a nice brown colour all over.
Step Six
After browning, transfer the meatballs to a baking dish. Pour over the jar of marinara sauce (24 ounces), ensuring all meatballs are covered. Sprinkle over 1/2 cup of shredded mozzarella cheese.
Step Seven
Finally, place the baking dish in the preheated oven. Bake the meatballs for around 20 minutes, or until the cheese is melted and bubbling. Allow them to cool for a few minutes, then serve and enjoy.
