Ingredients
POTATOES
300 grams
FRESH SPINACH
150 grams
GRATED PARMESSAN CHEESE
2 tablespoons
EGGS
1
BREAD CRUMBS
2 tablespoons
SALE
qb
WHITE ONIONS
1/2
EXTRA VIRGIN OLIVE OIL qb
YOU
NEED THEM TOO BREAD CRUMS qb OIL E OF PEANUTS SEED qb




Potato and spinach meatballs are a light and nutritious vegetarian second dish, which can also be served as an appetizer, side dish or delicious appetizer on a party buffet. Suitable for lunches with family and friends, they are a clever way to get children to try vegetables too and represent a balanced and tasty meal at the same time.

Simple and quick, they include a mixture of cooked mashed potatoes, fresh spinach wilted in a pan with chopped onion, parmesan, egg and breadcrumbs to compact it. Next, the meatballs will be coated, slightly flattened, and cooked in a frying pan with a splash of extra virgin olive oil, or alternatively in the oven, until they are lightly golden. If you prefer, depending on your availability, you can also use frozen spinach, taking care to squeeze and drain it to remove excess water.

Crispy on the outside, soft and doughy on the inside, they can be accompanied with delicious vegan sauces: try them with ajvar, the pepper-based sauce typical of the Balkans that, with its strong and strong flavor, will go perfectly with the most delicate of meatballs. For children, however, you can prepare the classic homemade mayonnaise or ketchup, which is much healthier than the purchased ones.

If you want, to make them even more irresistible, you can add a cube of smoked provola, scamorza or mozzarella in the center that, when cooked, will melt and become fibrous and super tasty.

Excellent both hot and at room temperature, potato and spinach meatballs are also ideal as a filling for a piadina, along with a simple mixed salad, for a practical and equally satisfying packed lunch.

Discover how to prepare potato and spinach meatballs following the step-by-step procedure and tips. If you liked this recipe, also try Sicilian Potato Meatballs, Broccoli and Potato Meatballs, and Chicory and Potato Meatballs.

How to prepare potato and spinach meatballs

Step 1
Remove the skin from the potatoes.
1
.

Step 2
Cut the potatoes into pieces of more or less the same size.
2
.

Step 3
Boil the potatoes in a saucepan with plenty of lightly salted water.
3
, for about 15 minutes from boiling.

Step 4
Finely chop the white onion
4
. You can also use red onion or shallots.

Step 5
Pour a splash of extra virgin olive oil into a non-stick frying pan and add the onion.
5
and fry for a few minutes.

Step 6
Add the spinach, well washed and drained.
6
.

Step 7
Cook for 10 minutes until softened, stirring occasionally, then add salt.
7
.

Step 8
Drain the spinach, leaving it in the colander for a few minutes to remove all the excess water.
8
.

Step 9
When the potatoes are soft, remove them with a slotted spoon.
9
and transfer them to a large bowl.

Step 10
Mash the potatoes with the tines of a fork.
10
or, if you prefer, with the appropriate potato masher.

Step 11
Chop the spinach with a knife.
eleven
.

Step 12
Combine the chopped spinach with the potatoes and season with Parmesan.
12
.

Step 13
Add a whole egg
13
.

Step 14
Mix all the ingredients well and add the breadcrumbs.
14
.

Step 15
You will need to obtain a malleable dough.
15
.

Step 16
Take a portion of dough, roll it between the palms of your hands and then flatten it slightly.
sixteen
.

Step 17
Pour some breadcrumbs onto a plate and begin to bread the meatballs.
17
on both sides.

Step 18
Place the breaded meatballs on a plate as you go.
18
.

Step 19
Pour a splash of extra virgin olive oil into a non-stick frying pan and heat it slightly. Arrange the meatballs
19
and cook for 3 minutes.

Step 20
Flip the meatballs
20
with the help of a spatula and cook them on the other side for another 2-3 minutes, until golden brown.

Step 21
Place the meatballs on a serving plate and take to the table.
21
.

Tip
If you prefer, you can cook the meatballs in the oven: place them on a baking tray lined with baking paper, spread them with a splash of extra virgin olive oil and cook at 190°C for 10-15 minutes, until they are soft. golden

Potato and spinach meatballs can be stored in the refrigerator, in an airtight food container, for a maximum of 2 days.