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 |
| Flour | |
| 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