Potato meatballs with spinach dish

Name: Potato meatballs with spinach dish - Georgeta F.
Ingredients: Potato and Soy Meatballs: 1 packet of soy granules; 1 kg of potatoes; 2 tablespoons of buckwheat; 1 medium onion; 3 tablespoons of flour; salt and pepper to taste; dried dill; oil for frying. Spinach Dish: 1 large onion; 3 tablespoons of oil; 500; 700 g of fresh spinach or a bunch of frozen spinach (which I used); salt and pepper to taste; 1/2 can of tomato paste; granulated garlic (1 teaspoon).

Sezon - Potato meatballs with spinach dish by Georgeta F. - Recipia

Potato meatballs with spinach dish I often arrived at this combination when I wanted something simple, meatless, and didn't want to spend too much time in the kitchen. I usually use frozen spinach because it's convenient, but fresh spinach works well too if you have the patience. The potato meatballs with soy and buckwheat are hearty, and the spinach sauce is the kind of dish where you really don't miss the meat. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 25 minutes Cooking time: 50-60 minutes Servings: 4-5 Difficulty: medium Recipe type: main, fasting or vegetarian Ingredients Potato meatballs with soy: 1 pack of soy granules (usually 100 g) 1 kg potatoes 2 tablespoons buckwheat 1 medium onion 3 tablespoons flour salt and pepper to taste dried dill oil for frying Spinach dish: 1 large onion 3 tablespoons oil 500-700 g fresh spinach or a bag of frozen spinach salt and pepper to taste 1/2 can of tomato paste 1 teaspoon garlic granules Preparation method 1. Boil the potatoes with their skins on. Don't let them cool completely; peel them while they're still warm, then grate them and set aside. 2. Boil the soy granules with the buckwheat in salted water, just enough to cover them. Stir frequently to prevent sticking. When the water is almost evaporated, turn off the heat and let the mixture cool slightly. 3. Peel a medium onion, grate it or chop it in a food processor, then squeeze out the juice; otherwise, the mixture will be too soft. 4. In a large bowl, combine the grated potatoes, the soy and buckwheat mixture, the onion, flour, salt, pepper, and dried dill. Knead well with your hands until everything binds together. 5. Heat a pan with oil. Take some of the mixture and shape meatballs between your palms, as big as you want. Fry them on medium heat on both sides until golden. Place them on a plate with kitchen paper to absorb the excess oil. 6. For the spinach dish, peel the large onion, wash it, and chop it finely. Sauté it in 3 tablespoons of oil over low heat for about 5 minutes. Add a pinch of salt and pepper. 7. If using frozen spinach, add it directly over the onion after it has softened. If you have fresh spinach, wash it well, chop it, and boil it separately for about 10 minutes in salted water, then drain and add it over the onion. 8. Add 1/2 can of tomato paste over the spinach. Let everything simmer over low heat without a lid until the water reduces and the sauce thickens. Taste for salt and pepper. 9. Finally, sprinkle garlic granules (about a teaspoon, or to taste). Stir, let it cook for another 2 minutes, and then turn off the heat. 10. Serve the meatballs warm, alongside the spinach dish. Why I make this recipe often It's a hearty and inexpensive option for meatless meals. The meatballs hold up well when fried and don't fall apart, while the spinach with tomato paste has a rich flavor. For fasting days or when I want something lighter, it's convenient and doesn't involve expensive or hard-to-find ingredients. Tips and variations Tips Squeeze the onion well for the meatballs; otherwise, the mixture will be soft. Grated potatoes while still slightly warm bind better. Don't add too much flour, or the meatballs will be too dense. If frying in batches, add more oil when it decreases. Substitutions You can use only potatoes (without soy and buckwheat) if you want a simpler version. Instead of soy granules, you can try cooked and mashed chickpeas, but the texture will be different. Dried dill can be replaced with parsley if you don't have dill. Variations For an extra flavor, you can add a teaspoon of sweet paprika to the meatball mixture. If you want a crunchier crust, roll the meatballs in breadcrumbs before frying. Fresh spinach gives a greener taste, while frozen spinach is quicker. Serving ideas They can also be eaten cold, in a lunchbox, or with a simple salad. The spinach sauce also pairs well as a side dish with rice or boiled potatoes. Frequently asked questions 1. Can I use another type of flour in the meatballs? Yes, whole wheat flour or even oat flour works, but the taste and texture will be slightly different. 2. Can the meatballs be baked in the oven? Yes, but they will be drier. You need a bit of oil on the baking paper and to turn them halfway through. 3. Can I make the meatballs without buckwheat? Yes, buckwheat is not essential. They bind well even without it, just with potatoes and soy. 4. Can I put frozen spinach directly in the pan without thawing first? Yes, but it will release more water, so you need to let the sauce reduce well. 5. Can the meatballs be frozen? Yes, but the texture changes a bit after thawing and reheating. Nutritional values Estimate per serving (out of 5 servings): approximately 320 kcal, 8 g protein, 55 g carbohydrates, 8 g fat. The meatballs provide carbohydrates from the potatoes, some protein from the soy, and a bit of fat from frying. The spinach dish is lower in calories, with fiber and vitamin K. Values are approximate; it depends on how much oil remains at the end and whether you portion it the same. Storage and reheating The meatballs can be stored in the fridge in a closed container for up to 3 days. They can be reheated in a pan (with a bit of oil), in the oven, or in the microwave, but their texture is best when freshly fried. The spinach dish can be kept in the fridge, but not more than 2 days – if it sits, it darkens and the taste changes. For freezing, the meatballs hold up better than spinach.

Potato meatballs with spinach dish

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