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Meatballs with spinach and potatoes

ingredients

servings

3

Potatoes

300 grams

Spinach

450 grams

Extra virgin olive oil

to taste

Iodized salt

to taste

Wholemeal breadcrumbs

50 grams

second courses from Italy - Lombardia

Meatballs with spinach and potatoes

Meatballs with spinach and potatoes

vegan with gluten high in fiber high in iron source of C vitamins high in potassium high in magnesium

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Meatballs with spinach and potatoes

Spinach is seasonal, they are good and do well. I like very much. In addition, they are excellent as an ingredient in meatballs without a binder. Healthy, tasty and very easy!

Meatballs with spinach and potatoes step 1

step 1

To start boil the potatoes in salted water (20-30 minutes), or - as I do in just 10 minutes from the whistle - steam cook in the pressure cooker basket, peeled and cut into small pieces.

Meatballs with spinach and potatoes step 2

step 2

Cook the spinach in a pan with a little oil evo. Once the vegetables are ready, let them cool. Mash the potatoes and squeeze the spinach well. Then quickly tagliuzzateli with a knife.

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Meatballs with spinach and potatoes step 3

step 3

Add two tablespoons dolio evo, salt and 30 grams of wholemeal bread crumbs. Knead with wet hands to form the meatballs, which then pass into the breadcrumbs.

Meatballs with spinach and potatoes step 4

step 4

Transfer the meatballs in a baking pan, lightly greased dolio. Bake at 200 degrees for 15-20 minutes until golden brown.

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