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Florentine Meatballs

 Florentine Meatballs
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
4 ServingsPrep: 20 min. Bake: 25 min.


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 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.
Nutritional Facts: 1 cup (calculated without spaghetti) equals 403 calories,

2 of 2

Florentine Meatballs (continued)

Nutritional Facts: 19 g fat (6 g saturated fat), 130 mg cholesterol, 1,197 mg sodium, 27 g carbohydrate, 6 g fiber, 32 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.