Spinach and potato meatballs: gluten-free recipe

The spinach and potato dumplings are a appetizing main course, ideal for a wide variety of diets. It’s a light recipe. gluten-free and lactose-freeideal for lunch or dinner that you can accompany with a light protein source, such as chickpea hummus.

Similar to croquettes, these potato and spinach balls are much lighter because they are baked in the oven. The unique flavor is given by the soft and tasty heart, which makes up the filling.

In addition, it is a light dish, without fat or animal protein, so it is ideal for those who follow a vegetarian diet or are lactose intolerant.

Tips for preparing spinach and potato meatballs

For the perfect mashed potatoes, choose white, floury-fleshed potatoes, which tend to fall apart during cooking and prevent lumps from forming.

The potato balls with spinach sauce are ideal for an office lunchsince they keep very well even if they are cooked well in advance and they are also good warm or cold.

Spinach and potato meatballs recipe for 2 people

Calories per person: 244
Total calories: 976

Ingredients

For the meatballs:

• 2.5 large potatoes
• 1/4 glass of rice milk
• 1/4 teaspoon granulated vegetable stock
• 15 g whole almonds
• Half a tablespoon of fresh parsley
• 25 g of cornmeal allowed
• Salt
• Pepper
• nutmeg to taste

For the sauce:

• 25 g baby spinach
• 10 g whole almonds
• Half lemon
• Half a tablespoon of extra virgin olive oil

Instructions

1. Start making the mash by cooking the potatoes in lightly salted water for about 20 minutes after boiling. Then drain them, peel them, place them in a large bowl and mash them with a fork (or mash them in a potato masher).
2. Add the rice milk (or soy milk, if preferred), the granulated vegetable broth and a grated nutmeg. Transfer the mixture to a saucepan and cook over very low heat for a few minutes, stirring well. When done, transfer the mashed potatoes back to a bowl.
3. Heat a frying pan and lightly toast the almonds, then chop them in the blender and add them to the purée. Add the chopped parsley and cornmeal and season with a pinch of salt and pepper. Mix the mixture well and put it in the fridge for 15 minutes.
4. Prepare the sauce by grinding the baby spinach, previously washed and dried with absorbent paper, the almonds, the lemon juice and the extra virgin olive oil in a blender until a creamy sauce is obtained.
5. Take the purée out of the fridge, form dumplings and lightly coat them in breadcrumbs. Place them on a baking tray lined with baking paper and bake them in a preheated, static oven at 180°C for about 20 minutes, or until golden and crisp.
6. Enjoy the mashed potato dumplings with the spinach dip.

Nutritional values

Gluten-free potato dumplings with spinach sauce They are a unique rich and nutritious dishthanks to your Rich in starches, vitamins, minerals and fiber.

• The purée has been enriched with cornmealwhich not only gives the meatballs a sweet and rustic taste, but also increases its nutritional properties. In fact, this flour is especially rich in carotenoids and therefore has a antioxidant effect in the body. In addition, the grain of corn has a high in starch and protein and a good amount of minerals, such as potassium, magnesium and iron.
• The addition of almonds not only makes the meatball mix be tastier, but also helps to enrich the recipe with important nutrients for the body. Almonds, in fact, are rich in magnesiumwhich can help in moments of special stress, to an extra charge of energy. In addition to magnesium, they are also a good source of ironuseful against anemia.

Spinach completes the dish, with very few calories (31 kcal per 100 g) and many beneficial substances such as minerals, vitamins and folic acid.