Show Subscription Form




Florentine Meatballs Recipe
Florentine Meatballs Recipe photo by Taste of Home

Florentine Meatballs Recipe

Read Reviews (6)
3.86 6
Publisher Photo
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, Ontario
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 2 eggs, lightly beaten
  • 2 pounds lean ground beef (90% lean)
  • 1 jar (26 ounces) spaghetti sauce
  • Hot cooked spaghetti

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.

Directions

  1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 32 balls.
  2. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 24-28 minutes or until no longer pink. Drain on paper towels.
  3. Save half of the meatballs for Italian Stroganoff (recipe also in Recipe Finder) or save for another use. In a large saucepan, heat spaghetti sauce; add the remaining meatballs. Serve with spaghetti. Yield: 4 servings plus 16 cooked meatballs.
Originally published as Florentine Meatballs in Simple & Delicious August/September 2011, p18

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.

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Florentine Meatballs(6)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 29, 2012

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.

MY REVIEW
Reviewed Oct. 28, 2011

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.

MY REVIEW
Reviewed Oct. 26, 2011

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!

MY REVIEW
Reviewed Aug. 22, 2011

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!

MY REVIEW
Reviewed Aug. 22, 2011

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT