1 package Frozen (10 oz) chopped spinach*, thawed
3 Eggs
2 slice Bread, shredded
2 tsp Dried parsley flakes
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste
1 Clove garlic, minced
1 1/2 lb Ground chuck
1 small Onion, finely minced
Flour
1 tbsp Olive oil
1/2 cup Beef broth
1/2 cup Red wine
1/2 tsp Dried oregano
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*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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