Florentine Meatballs Recipe

4 6 7
Florentine Meatballs Recipe
Florentine Meatballs Recipe photo by Taste of Home
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Florentine Meatballs Recipe

Read Reviews
4 6 7
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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

Directions

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

Nutritional Facts

1 cup (calculated without spaghetti): 403 calories, 19g fat (6g saturated fat), 130mg cholesterol, 1197mg sodium, 27g carbohydrate (12g sugars, 6g fiber), 32g protein.

  • 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
  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

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Reviews forFlorentine Meatballs

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MY REVIEW
dschul User ID: 5326015 177445
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
bjsilve0 User ID: 172187 193396
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
slmeister4 User ID: 6300879 149640
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
BruceNewcomer User ID: 2782655 115251
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
BruceNewcomer User ID: 2782655 116208
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."

MY REVIEW
moosetrax75 User ID: 943849 116207
Reviewed Aug. 14, 2011

"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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