Recipe - Florentine Meatballs

1 pack Frozen (10 oz) chopped
spinach*; thawed
3 Eggs
2 sl Bread; shredded
2 teaspoon Dried parsley flakes
One fourth cup Parmesan cheese; grated
Salt and pepper; to taste
1 Clove garlic; minced
1 One half pound Ground chuck
1 small Onion; finely minced
Flour
1 tablespoon Olive oil
One half cup Beef broth
One half cup Red wine
One half 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 1inch 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 recipeludigest Volume 01 Number 441 by James and Susan Kirkland
kirkland@gj.net on Jan 03, 1998