5 large potatoes, peeled⁠ & sliced into 1.5cm rounds
600 g ground beef
1 onion, finely chopped ⁠
3 cloves garlic, minced
1 tsp turmeric
2 tbsp chopped parsley⁠
0.5 tsp salt
1 tsp freshly ground black pepper
300 g spinach, chopped
250 ml cream⁠
150 ml milk
1 sachet (50 g) thick white onion soup ⁠
1 cup grated cheddar cheese ⁠


Preheat the oven to 220°C and grease a medium round or oval baking dish.
Put the potatoes in a medium pot with salted water, bring to a boil, and allow to cook for about 10 minutes. Drain the potatoes.
Half-fill a large pan with water and bring it to the boil. Put the spinach into the boiling water. Bring to the boil again and cook for 1 minute. Drain it through a colander and allow all the excess water to run out, pressing it with the back of a spoon will help force excess water out of the spinach through the colander.
In the meantime, mix together the ground beef, onion, garlic, turmeric, parsley, salt and pepper.
Divide the mince into 8 equal sized pieces and roll into round balls. ⁠
Place a layer of potato slices in the base of the baking dish as well as around the sides. Then place the spinach in an even layer on the potatoes on the base. Now top with the meatballs. Place more potato slices between the meatballs.⁠

Whisk together the cream, milk and white onion soup powder until thickened. Pour this over the meatballs and potatoes.

Cover the dish with foil and bake for about 55 minutes until the potatoes are tender and the meatballs are cooked. Remove the foil, sprinkle over the grated cheese and bake until golden and melted, about 10-15 minutes.

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