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Because these meatballs freeze and reheat well, we use them as a quick addition to spaghetti, on subs or as an appetizer. —Louise Graybiel, Toronto
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Leftover: Italian Stroganoff
Nutritional Facts 1 cup (calculated without spaghetti) equals 403 calories, 19 g fat (6 g saturated fat), 130 mg cholesterol, 1,197 mg sodium, 27 g carbohydrate, 6 g fiber, 32 g protein.
Originally published as Florentine Meatballs in Simple & Delicious August/September 2011, p18
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Jan. 29, 2012 by dschul
The texture was tender. I formed them with a 1/4 cup measuring cup and they were a nice size. I added 1 tsp crushed fennel seed for more flavor, however, I they still they need more seasoning such as salt, Italian seasoning, and increase to 1 Tbsp of crushed fennel seed because they were bland tasting. I will definitely make this recipe again.
Reviewed on Oct. 28, 2011 by bjsilve0
I agree with moosetrax75. There is just too much spinach. That says a lot for me because spinach is my favorite vegetable but not in these.
Reviewed on Oct. 26, 2011 by slmeister4
My husband and I LOVED this recipe! But, I couldn't find boxes of frozen spinach and had to buy a bag instead. I used half of the bag and that seemed to be a better amount than the two boxes the recipe calls for. We ate them over hot rice and it was really yummy!
Reviewed on Aug. 22, 2011 by BruceNewcomer
I liked the idea of using meatballs in a stroganoff. For the other half of the meatballs, though, instead of spaghetti, I made meatball subs!
Like moosetrax75, I reduced the amount of spinach, as it semmed like too much. I like my food without much salt, so that wasn't a problem for me. I seasoned the meatball mix with oregano and basil.
Reviewed on Aug. 14, 2011 by moosetrax75
These meatballs are tender and tasty. However, I think there is a problem with the ingredients proportion-if I make again, I will cut spinach to ONE package (10 oz). Be sure to thaw and drain well first--I use a clean dish towel and literally squeeze it to death. Other ingredients are okay--these need salt and pepper. Very much needed salt right out of the oven. Next time instead of adding afterward, I plan to use salt/pepper in the mix. Not bad, but need tweaking.
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