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

On Sundays God wants us to do more than sing songs together and have wonderful worship experiences. He wants to knit the fabric of our lives together. For many, church has become all about me – what I’m learning, what I’m seeking, what I’m desperate for, what I need, how I’ve been affected, what I can do. We see ourselves as isolated individuals all seeking personal encounters with God, wherever we can find them. Sadly, this reflects our individualistic, me-obsessed culture. Rather than seeing ourselves as part of a worship community, we become worship consumers. We want worship on demand, served up in our own time, and with our own music.

Bob Kauflin

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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