Florentine Meatballs

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Florentine Meatballs

Cooking MethodSlow Cooker

Ingredients

  • 10 ounces 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 pound ground chuck
  • 1 small onion, finely minced
  • flour
  • 1 tablespoon olive oil
  • 1/2 cup beef broth
  • 1/2 cup red wine
  • 1/2 teaspoon dried oregano

Instructions

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 slow cooker and pour sauce over them. Cook for 2 to 4 hours on low.

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