Completely frivolous comfort food. And that's ok!
I've changed quite a lot of the instructions even before starting, and hopefully I haven't screwed things up for myself. But there were some directives that seemed overly complicated, and I really hate using onion and garlic powder, so I switched that up. The last thing I'd like to figure out is what to use other than plastic wrap to assemble the balls.
for 4 servings
1 Tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 lb (455 g) ground beef
1 + 1 tsps salt + an extra pinch
½ + ½ tsp pepper
2 cups (80 g) fresh spinach
5 large russet potatoes
1 large egg, lightly beaten
1 small onion, grated
5 garlic cloves, pressed
½ cup (50 g) grated parmesan cheese
½ cup (50 g) grated cheddar cheese
marinara sauce, warmed, for serving
fresh parsley, chopped, for serving
- Preheat oven to 375°F (190°C).
- Peel and grate the potatoes. Drape a kitchen towel in a colander. Put in the potato and sprinkle with the 1 tsp salt.
- While the potatoes drain, in a large pan cook the onion in oil until completely soft.
- Add the garlic, ground beef, 1 tsp of salt, and ½ tsp of pepper. Cook until the meat is browned.
- Add the spinach and stir until wilted. Remove the pan from the heat and set aside.
- Cook the grated onion and garlic until it no longer smells pungent.
- Wring the potatoes in the towel to get as much liquid out as possible.
- In a large bowl, mix together the potato, pinch of salt, remaining pepper and cooked grated onion and garlic and Parmesan and mix well.
- Add the egg and thoroughly mix again.
- (In the next steps, what can I use instead of plastic wrap?)
- Line a small bowl with plastic wrap.
- Divide the potato into 4 equal portions, and do the same with the cheese and the meat filling. With a spoon, spread one of the portions around the inside of the bowl.
- Sprinkle cheddar cheese over the inside of the potato bowl and add a portion of the beef mixture, being careful not to overfill (how much? What size bowl should I use?).
- Pick up the sides of the plastic wrap and close the potatoes, twisting to create a sealed ball.
- Chill for 30 minutes.
- Put the balls on a greased baking sheet and bake for 35-40 minutes, or until the potatoes are crispy and brown.
- Serve topped with marinara sauce and parsley.
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