Recipe : Potato spinach and parmesan cream meatballs


Hello everyone, today presents the following Recipe : Potato spinach and parmesan cream meatballs

Here is the recipe in detail:

For 12 people

TOTAL TIME: 35 mins
Preparation: 20 mins
Cooking: 15 mins

Ingredients :

5 Firm-fleshed potatoes
50 g Spinach leaves
20 g Elle & Vire sweet Condé-sur-Vire butter
1 small onion, chopped
3 tbsp. tablespoon Elle & Vire Whole Thick Cream
4 tbsp. tbsp Grated Parmesan
2 eggs
Oil for frying
1 pinch Espelette pepper

Step 1: The meatballs:

Cook the potatoes with the skin in salted water. Peel them then mash them with a fork.

Step 2: Wash, dry and chop the spinach leaves.

In a skillet, heat the Elle & Vire mild Condé-sur-Vire butter and brown the sliced ​​onion. Add the spinach and cook for 1 minute, stirring.

Step 3: Salt and pepper. Add the Elle & Vire Heavy Full Cream and the parmesan. Continue cooking until the parmesan is melted.

Leave to cool and refrigerate for 30 minutes.

Step 4: Form balls with the crushed potatoes, enclosing in the center 1 c. c. of creamed spinach.

Whisk the eggs in a deep plate and pour the breading into another plate.

Step 5: In a saucepan, heat the frying oil until it simmers.

Place the meatballs in the egg then roll them in the breadcrumbs.

Step 6: Fry the meatballs, stop cooking as soon as they are golden brown.

Just before serving, sprinkle with Espelette pepper.

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