BonRoll Meatballs with Spinach and Potatoes

Here is the recipe for BonRoll meatballs with spinach and potatoes: a tasty main course, easy to prepare.

1 BonRoll with spinach

½ onion

Extra virgin olive oil as needed

½ glass of white wine

800 g of potatoes

1 sprig of rosemary

Salt and pepper

Description

Once again, BonRoll with spinach becomes the protagonist of a special recipe with unexpected nuances: the BonRoll meatballs with spinach and potatoes are the main course for you!

For all lovers of meatloaf and meatballs, here is the perfect mix to prepare in no time. The meatballs of BonRoll with spinach and potatoes are a winning idea to make both adults and children happy and to make a Sunday lunch an occasion of celebration and conviviality without equal.

Also, what better recipe for a last minute dinner in the company of lifelong friends? And if there are any BonRoll meatballs left over, don't worry: you will already have the lunch to take to the office ready!

Here is the procedure to make excellent BonRoll meatballs with spinach and potatoes.

BonRoll with Spinach

Procedure

Peel the potatoes, wash them well under running water, dry them and cut them into cubes. Put the potatoes in a bowl of cold water and let them soak for 15 minutes.

Drain the potatoes and dry them, then transfer them to a baking tray previously greased with extra virgin olive oil. Add a sprig of rosemary and salt to taste.

Bake the potatoes in a preheated oven at 190°C for 35 minutes.

In the meantime, cut BonRoll with spinach into slices, then into chunks and then shape them to make them round like small meatballs.

Chop half a onion and brown it in a casserole with extra virgin olive oil and add the meatballs of BonRoll with spinach.

Cook for one minute, add the white wine and raise the flame to let it evaporate.

Lower the flame and let the meatballs of BonRoll with spinach cook for 10 minutes, turning them often to facilitate even cooking.

Serve the BonRoll meatballs with oven-baked potatoes while they are still hot.

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