Name: Florentine Meatballs
Ingredients: 1 pk Frozen (10 oz) chopped spinach*; thawed; 3 Eggs; 2 sl Bread; shredded; 2 ts Dried parsley flakes; 1/4 c Parmesan cheese; grated; Salt and pepper; to taste; 1 Clove garlic; minced; 1 1/2 lb Ground chuck; 1 sm Onion; finely minced; Flour; 1 tb Olive oil; 1/2 c Beef broth; 1/2 c Red wine; 1/2 ts Dried oregano

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Crockpot, Beef	1	Servings

INGREDIENTS

1	pk	Frozen (10 oz) chopped spinach*; thawed
3		Eggs
2	sl	Bread; shredded
2	ts	Dried parsley flakes
1/4	c	Parmesan cheese; grated
		Salt and pepper; to taste
1		Clove garlic; minced
1 1/2	lb	Ground chuck
1	sm	Onion; finely minced
		Flour
1	tb	Olive oil
1/2	c	Beef broth
1/2	c	Red wine
1/2	ts	Dried oregano

INSTRUCTIONS

*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 1/2. 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@gj.net> on Jan 03, 1998

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