°5 large potatoes, peeled and cut into 1.5 cm rounds
°600 g ground beef
°1 onion, finely chopped
°3 cloves garlic, chopped
°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 bag (50 g) thick white onion soup
°1 cup grated cheddar cheese
Preheat oven to 220 °C and grease a round or oval baking dish.
Put the potatoes in a medium saucepan with salted water, bring to a boil and cook for about 10 minutes. Drain the potatoes.
Half fill a large pot of water and bring to a boil. Put the spinach in the boiling water. Bring to a boil again and cook for 1 minute. Drain it in a strainer and let all the excess water drain, pressing it with the back of a spoon will help force the excess water out of the spinach through the strainer.
Meanwhile, combine ground beef, onion, garlic, turmeric, parsley, salt and pepper.
Divide the chopper into 8 equal-sized pieces and roll into round balls.
Place a layer of potato slices in the base of the baking dish and on the sides. Place the spinach in an equal layer on the potatoes at the base. Then place the meatballs. Place other potato slices between the meatballs.
Whisk in the cream, milk and white onion soup until thickened. Pour over the meatballs and potatoes.
Cover the dish with aluminum foil and bake for about 55 minutes