Meatball Meat Loaves With Spinach-Parm Mashers
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
48
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1
Salt1.5 cups
Whole Milk4 tbsps
Onion (grated)1 tsp
Marjoram (dried)2 tbsps
Extra-Virgin Olive Oil1 cup
Tomato Paste1 cup
BeefDirections:
1
Put the potatoes in a pot, cover with water, and bring to a boil over medium heat
2
Salt the water and boil the potatoes until tender, about 15 minutes
3
Drain the potatoes and put them back in the hot pot along with the spinach
4
Stir to combine, cover the pot, and let stand for 2 to 3 minutes to wilt the spinach
5
Add 1/2 cup of the milk, 2/3 cup of the cheese, and salt, pepper, and nutmeg to taste
6
Mash the potatoes and spinach and taste to adjust the seasoning
7
In a small bowl, soak the bread in the remaining cup of milk
8
Put the meat in a bowl and add 1/3 cup cheese, the parsley, garlic, onion, marjoram or oregano, and salt and pepper, to taste
9
Squeeze the excess liquid from the bread and crumble it as you add it to the meat
10
Mix well to combine and form 4 oval loaves no more than 2 inches thick at the center
11
Heat the extra-virgin olive oil in a large skillet or Dutch oven over medium-high heat
12
Add the meat loaves to the skillet and cook for 3 to 4 minutes on each side until lightly browned
13
Pull the loaves out of the skillet and add the tomato paste
14
Stir for 1 minute, then stir in the stock and tomatoes
15
Return the loaves to the skillet, spoon the sauce over the top, and cover with a lid
16
Simmer over low heat until the loaves are cooked through, about 10 minutes more
17
Set a loaf on each plate, spoon some spinach potatoes alongside, then drizzle the sauce over the top
18
Garnish with basil more grated cheese