Tastier than meat, these spinach meatballs are a healthy, quick, and flavorful dish that’s perfect for any occasion. Packed with spinach, potatoes, and cheesy goodness, they’ll be a hit with everyone, even the pickiest eaters.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
- Frozen spinach: 300g (10.5 oz)
- Potatoes: 450-500g (1 lb)
- Olive oil: 2 tablespoons
- Garlic: 1 clove, minced
- Breadcrumbs: 80g (1 cup)
- Grated Parmesan cheese: 40g (1/4 cup)
- Water: 200ml (3/4 cup)
- Nutmeg: A pinch
- Salt and pepper: To taste
- Egg: 1 large
- Mozzarella Fior di Latte: 150g (5.3 oz), cubed
Directions
- 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.