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Florentine Meatballs

1 package frozen -- (10 oz) chopped spinach*, thawed
3 eggs
2 slices bread -- shredded
2 teaspoons dried parsley flakes
1/4 cup parmesan cheese -- grated
salt and pepper -- to taste
1 clove garlic -- minced
1 1/2 pounds ground chuck
1 small onion -- finely minced
flour
1 tablespoon olive oil
1/2 cup beef broth
1/2 cup red wine
1/2 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 into 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 slow cooker and pour sauce over them. Cook for 2 to 4 hours on low.

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