Florentine meatballs
1 Servings
Ingredients
| Quantity | 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 |
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
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