- 5 large potatoes, peeled & sliced into 1.5cm rounds
- 600 g ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp turmeric
- 2 tbsp chopped parsley
- 0.5 tsp salt
- 1 tsp freshly ground black pepper
- 300 g spinach, chopped
- 250 ml cream
- 150 ml milk
- 1 sachet (50 g) thick white onion soup
- 1 cup grated cheddar cheese
Preheat the oven to 220 ° C and oil a medium round or oval ovenproof dish.
Place the potatoes in a medium saucepan with salted water, bring to a boil and cook for about 10 minutes. Drain the potatoes.
Half fill a large pot with water and bring to a boil. Place the spinach in boiling water. Bring to a boil again and cook for 1 minute. Drain it in a colander and let all the excess water drain out by pressing on the back of a spoon to squeeze the excess water out of the spinach through the colander.
Meanwhile, combine the ground beef, onion, garlic, turmeric, parsley, salt, and pepper.
Divide the minced meat into 8 equal-sized pieces and roll into round balls. ??
Place the potato slices in the bottom of the baking dish and on the sides. Then place the spinach in an even layer over the potatoes at the base. Now put the meatballs on top. Place more potato slices between the meatballs.
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