Step 1

In a large pan over medium heat, heat the olive oil until shimmering, then add the onion.

Step 2

Sauté the onion until golden and translucent, about 5 minutes.

Step 3

Add the garlic, ground beef, 1 teaspoon of salt, and ½ teaspoon of pepper. Break down with a spatula and cook until brown and cooked through.

Step 4

Add the spinach and stir until wilted. Remove the pan from the heat and set aside.

Step 5

Peel the potatoes and grate.

Step 6

Place the shredded potatoes in a kitchen towel over a bowl and wring out the water.

Step 7

In another large bowl, add the shredded potato, egg, remaining teaspoon of salt, remaining ½ teaspoon of pepper, onion powder, garlic powder, and Parmesan cheese. Mix until combined.

Step 8

Line a small bowl with plastic wrap.

Step 9

Place 1 cup (250 g) of the potato mixture in the bowl and use a spoon to spread the potatoes around the sides of the bowl.

Step 10

Sprinkle cheddar cheese on top of the potatoes and add a large spoonful of the beef mixture, being careful not to overfill.

Step 11

Pick up the sides of the plastic wrap and close the potatoes, twisting to create a sealed ball.

Step 12

Chill for 30 minutes.

Step 13

Preheat oven to 375°F (190°C).

Step 14

Place the potato balls on a greased baking sheet and bake for 35-40 minutes, or until the potatoes are crispy and brown.

Step 15

Serve topped with marinara sauce and parsley.

Step 16

Enjoy!