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Florentine Meatballs

10 oz package frozen chopped spinach, thawed, moisture squeezed out
3 eggs
2 slices bread, shredded
2 teaspoons dried parsley flakes
1/4 cup parmesan cheese, grated
salt and pepper, to taste
1 clove garlic, minced
1 1/2 pounds ground chuck
1 small onion, finely minced
1 tablespoon olive oil
1/2 cup beef broth
1/2 cup red wine
1/2 teaspoon dried oregano

Beat eggs and mix with bread, parsley, cheese, salt, pepper, and
garlic. Add meat, spinach and onion, mixing well. Shape int 1-inch
balls, roll in flour and brown in olive oil. Remove meatballs, and
in the same pan add the beef broth and wine. Boil until reduced
about 1/2. Add oregano. Put meatballs in the crock pot and pour
sauce over them. Cook for 2 to 4 hours on low.


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4 of 5 people found the following review helpful:
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Above-average meatballs, October 22, 2004 - 07:19 AM
Reviewer: Anonymous from Northern Michigan
I made these meatballs for a potluck cocktail reception that I attended. The spinach, parmesan cheese and garlic added interesting flavors that made these stand out. They were especially popular with the gentlemen in the crowd. I had several requests for my recipe.

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