Florentine Meatballs

Thursday, September 1, 2011

Florentine Meatballs adapted from Simple & Delicious magazine
1pkg (10oz each) frozen chopped spinach,
  thawed and squeezed dry
1/4 cup seasoned bread crumbs
1/8 cup grated Parmesan cheese
2 garlic cloves, minced
1tsp dried, oregano
1 eggs, lightly beaten
1lb lean ground beef (90% lean)
1 jar spaghetti sauce
1 box spaghetti

Directions:  Combine fist six ingredients in a large bowl.  Crumble beef over mixture and mix well.  shape into 16 balls.

Place meatballs on a greased rack in a shallow baking dish.  Bake uncovered at 400 for 24-48 minutes or until no longer pink.  Drain on paper towels.

In a large saucepan, heat spaghetti sauce; add the meatballs.  Serve with spaghetti.

-Instead of using frozen spinach, I used fresh.

Here's what you'll need:

Put some water on to boil.

Preheat the oven to 400 degrees.

Combine the first 6 ingredients.

Add an egg and mix together.

Add the ground beef and mix well.

Form the mixture into balls and place on a greased baking sheet.

Pop the meatballs into the oven for 24-48 minutes.  Put the pasta on to cook.

Here's what you'll end up with:

Our Thoughts:
This was my first time to ever make meatballs and this recipe was so simple.  It literally took me less than 5 minutes to mix all of the ingredients, roll the balls, and toss in the oven.

One thing I particularly liked about this dish is the addition of the spinach.  After thinking about it, I could have added a few more veggies in their just by throwing some squash, spinach, etc in the food processor and mixing it in.

Everyone enjoyed the flavor of this dish.  The one thing that I didn't do, that I wish I would have, is I wish that after pulling the meatballs out of the oven that I would have put them in the pasta sauce and let them kind of soak up some of that sauce.

Hope you enjoy!



Chris said...

I like the spinach, nice touch.

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