Meatball Meat Loaves with Spinach-Parm Mashers

Preparation

1. Step 1

   Place the potatoes in a pot, cover with water, and bring to a boil. Salt the water and boil the potatoes until tender, about 15 minutes. Drain the potatoes and place them back in the hot pot with the spinach. Stir to combine, cover the pot, and let stand for 2 to 3 minutes to wilt the spinach. Add 1/2 cup of the milk, 2/3 cup of the cheese, and salt, pepper, and nutmeg to taste. Mash the potatoes and spinach and taste to adjust the seasoning.

   Step 2

   While the potatoes come to a boil and cook, soak the bread in the remaining cup of milk. Place the meat in a bowl and add 1/3 cup cheese, the parsley, garlic, onion, marjoram or oregano, and salt and pepper. Squeeze the excess liquid from the bread and crumble it as you add it to the meat. Mix well to combine and form 4 oval loaves no more than 2 inches thick at the center.

   Step 3

   Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the meat loaves to the skillet and cook for 3 to 4 minutes on each side until lightly browned. Pull the loaves out of the pan and add the tomato paste. Stir for 1 minute, then stir the stock and tomatoes into the paste. Set the loaves back in the pan, spoon the sauce over the top, and cover with a lid to simmer for 10 minutes more, or until the loaves are cooked through.

   Step 4

   Set a loaf on each plate, spoon some spinach potatoes alongside, then spoon the pan sauce over the top. Garnish with basil and the rest of the grated cheese.