| 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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