• Start cooking the potatoes in salted water. Let cool slightly while you prepare the rest of the ingredients.
• While the potatoes cook, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray with baking paper. Butter a casserole dish. Prepare the meatballs.

Meatballs:

• In a bowl mix together the ground meat, dried breadcrumbs, egg, mustard, sweet paprika. Grate two of the garlic cloves, add to the meat together with salt and pepper to taste.
• Form about 20-25 meatballs, place them on the prepared baking tray and bake in the oven for about 12-14 minutes, they should not be raw in the middle anymore, but still remain soft and juicy, they will be cooked longer in the casserole dish itself.

Spinach:

• Remove the stalks of the spinach and chop it very roughly. Heat the oil in a large pan, add the spinach and let it wilt shortly. Add the vegetable broth and the remaining 4 cloves of finely sliced garlic and continue cooking for another 5 minutes, stirring from time to time, or until the spinach is cooked and most of the liquid has cooked down.
• Stir in the crème fraiche or sour cream. Adjust the taste generously with salt, pepper and nutmeg.
• If using frozen spinach, it should be thawed and squeezed slightly to remove the excess water.
• Place in the pan together with the broth and garlic. Cook for about 5 minutes, stirring from time to time, or until the spinach is cooked and most of the liquid has cooked down.
• Add the dairy and spices as instructed above.

Assemble:

• Peel and thickly slice the potatoes. Place them in the prepared casserole dish, add the spinach on top, arrange the meatballs over the spinach, and sprinkle everything with the freshly grated cheese.
• Bake for about 35-40 minutes or until golden brown. Serve as suggested above.