Florentine meatballs

1 Servings

Ingredients

QuantityIngredient
1packFrozen (10 oz) chopped spinach*; thawed
3Eggs
2slicesBread; shredded
2teaspoonsDried parsley flakes
¼cupParmesan cheese; grated
Salt and pepper; to taste
1Clove garlic; minced
poundsGround chuck
1smallOnion; finely minced
Flour
1tablespoonOlive oil
½cupBeef broth
½cupRed wine
½teaspoonDried oregano

Directions

*moisture squeezed out

Beat eggs and mix with bread, parsley, cheese, salt, pepper, and garlic.

Add meat, spinach and onion, mixing well. Shape int 1-inch balls, roll in flour and brown in olive oil. Remove meatballs, and in the same pan add the beef broth and wine. Boil until reduced about ½. Add oregano. Put meatballs in the crock pot and pour sauce over them. Cook for 2 to 4 hours on low.

Posted to recipelu-digest Volume 01 Number 441 by James and Susan Kirkland <kirkland@...> on Jan 03, 1998