Rice with Meatballs, Potato Salad, and Creamy Spinach

In a bowl, mix ground beef, egg, breadcrumbs, salt, pepper, garlic powder, meat spice blend, Worcestershire sauce, parsley, and paprika.

Form the mixture into small balls.

Cook the meatballs in a skillet over high heat until browned and cooked through. Set aside.

On medium heat, put a large pot with some oil. Saute the onion and garlic until translucent.

Add in dry thyme, basil, and paprika. Saute until spices are fragrant.

Now add tomato sauce/paste and curry paste. Mix and cook for five minutes on medium-low flame.

Add bay leaves and beef stock. Add in grated tomatoes, Worcestershire sauce, and brown sugar.

Add meatballs into the pot and one more cup of water.

Cover and let this cook for 25-30 minutes until sauce is thickened.

After 25 minutes, taste and season with salt and pepper. Cook an additional 5 minutes.

Boil potatoes until tender, then peel and chop them.

Add the potatoes, bacon, chives, dry spices, mayo, and chopped eggs to the bowl.

Mix everything gently until well combined.

Refrigerate for at least an hour before serving to allow flavors to meld.

In a pan, melt butter and add spinach.

Cook until wilted, then add cream, salt, and pepper.

Stir and cook until the mixture is creamy and heated through.

Serve the meatballs with potato salad, creamy spinach, and rice.