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Prepare the Potatoes:
Peel and boil the potatoes in salted water until tender (about 15 minutes).
Drain and mash the potatoes into a smooth consistency.
Cook the Spinach:
In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant.
Add the frozen spinach and cook until thawed and heated through. Season with salt, pepper, and a pinch of nutmeg.
Combine Ingredients:
In a large mixing bowl, combine the mashed potatoes, cooked spinach, breadcrumbs, grated Parmesan, and egg. Mix thoroughly to form a cohesive mixture.
Shape the Meatballs:
Take a small amount of the mixture, flatten it slightly, and place a cube of mozzarella in the center.
Roll the mixture into a ball, ensuring the mozzarella is fully enclosed. Repeat with the remaining mixture.
Bake the Meatballs:
Preheat the oven to 180°C (356°F).
Place the meatballs on a baking sheet lined with parchment paper or greased with olive oil.
Bake for 25 minutes, or until golden brown and cooked through.
Serve:
Allow the meatballs to cool slightly before serving. They are best enjoyed warm while the mozzarella is still gooey.
Serving Suggestions
Serve with marinara sauce or a garlic yogurt dip.
Pair with a fresh green salad for a light meal.
Add to pasta dishes for a hearty dinner.
Cooking Tips
For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or almond meal.
Ensure the spinach is well-drained to avoid a watery mixture.
Experiment with herbs like basil or parsley for added flavor.
Nutritional Benefits
Spinach: Rich in iron, vitamins A and C, and antioxidants.
Potatoes: A good source of carbohydrates, fiber, and potassium.
Parmesan: Adds protein and calcium.
Dietary Information
Vegetarian: Yes
Gluten-Free: Use gluten-free breadcrumbs
Dairy-Free: Substitute Parmesan and mozzarella with plant-based cheese
Nutritional Facts (Per Serving)
Calories: ~120
Protein: ~5g
Carbohydrates: ~15g
Fat: ~5g
Fiber: ~2g
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze uncooked meatballs for up to 2 months. Bake from frozen, adding an extra 5 minutes to the cooking time.
Why You’ll Love This Recipe
Healthy and packed with nutritious ingredients.
Easy to prepare with simple, accessible ingredients.
Perfect for vegetarians or anyone looking for a meatless meal option.
The gooey mozzarella center is a delightful surprise!
Conclusion
These Spinach Meatballs are a delightful and nutritious dish that will leave you wanting more. They’re perfect for busy weeknights, family gatherings, or as a healthy snack. Once you try this recipe, it’s bound to become a regular in your meal rotation.
FAQs
Can I use fresh spinach instead of frozen?
Yes, use about 400g of fresh spinach. Sauté it until wilted, then chop finely.
What can I substitute for mozzarella?
Try cheddar, Gouda, or a dairy-free cheese alternative.
Can I fry these instead of baking?
Yes, shallow fry them in olive oil until golden brown on all sides.
How do I prevent the mixture from being too sticky?
Add a bit more breadcrumbs if the mixture feels too sticky to handle.
Can I make these ahead of time?
Yes, prepare the meatballs and store them in the refrigerator for up to 24 hours before baking.
Are these meatballs freezer-friendly?
Absolutely! Freeze them uncooked and bake when needed.
Can I add other vegetables?
Yes, grated zucchini or carrots would work well. Just squeeze out excess water before mixing.
What if I don’t have Parmesan cheese?
Use Pecorino Romano or any hard cheese as a substitute.
Can I skip the nutmeg?
Yes, the nutmeg adds depth but can be omitted if you prefer.
What other dips go well with these meatballs?
Try tzatziki, ranch, or a spicy tomato chutney.
