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Florentine Meatballs

Name: Florentine Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings plus 16 cooked meatballs.
Cuisine: Europe, Italian
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

7 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 25 min.

Makes

4 servings plus 16 cooked 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

Florentine Meatballs Recipe photo by Taste of Home

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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.

Nutrition 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.

Florentine Meatballs

Ingredients

Directions

Nutrition Facts

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