Florentine meatballs

Yield: 1 Servings

Measure Ingredient
1 pack Frozen (10 oz) chopped spinach*; thawed
3 Eggs
2 slices Bread; shredded
2 teaspoons Dried parsley flakes
¼ cup Parmesan cheese; grated
Salt and pepper; to taste
1 Clove garlic; minced
1½ pounds Ground chuck
1 small Onion; finely minced
1 tablespoon Olive oil
½ cup Beef broth
½ cup Red wine
½ teaspoon Dried oregano

*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

Similar recipes