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
- 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
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 32 balls.
- 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.
- 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
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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