Vegetarian meatballs of spinach, potatoes and paprika

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Joe Dispenza

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Can't get your little ones to eat vegetables? Here is the solution: baked potato and spinach meatballs embellished with a pinch of paprika. Ideal for children, but always appreciated also by adults, these vegetarian meatballs, based on simple ingredients e Seasonal, are suitable to take to the office, for a lunch away from home, ideal for those who are on a diet or want to make an aperitif based on finger food.

Ingredients for about 8 meatballs:

  • 200 g of spinach
  • 3 medium potatoes
  • 1 egg
  • two tablespoons of breadcrumbs + a cup for breading
  • 1 tbsp oil
  • 2 pinches of salt
  • 2 cups of water
  • 1 pinch of paprika

Wash the spinach and clean the potatoes well with a damp cloth, then put everything in the pressure cooker (without removing the peel from the potatoes), add 2 cups of water, close and put on medium heat: cook for about 20 minutes from the start of the hiss of the valve, then drain everything and let it cool.

At this point, remove the peel from the potatoes and squeeze the spinach; put everything in a large bowl, mash the potatoes and spinach with a fork until almost creamy, add the egg, breadcrumbs, a pinch of salt, oil and salt, then mix everything until you get a homogeneous mixture.

Turn on the oven at 200 degrees; then divide the dough into many balls with a diameter of 5-6 cm, dip them in the breadcrumbs and place them on a baking sheet lined with baking paper; cook for about 20 minutes, or until they are golden brown on the surface.
Then remove from the oven, let it cool for a few minutes and serve!

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