Out of this World Florentine Meatballs!

This was INCREDIBLY delicious! I found this recipe out of the magazine Simple and Delicious and it was just that! This will be a regular from now on at the Corder Table! The grated cheese and spinach in each meatball made this truly mouthwatering! I did omit the frozen spinach and replaced it with a bag of fresh spinach, cooking it down in a saucepan with just a little spray butter. I then let it cool and cut it in to even smaller pieces to add to the rest of the ingredients. Every bite was better than the first! Hope you try this and LOVE it like we did!

Ingredients

• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry "I actually used a bag of fresh spinach" 
• 1/2 cup seasoned bread crumbs1/4 cup grated Parmesan cheese 
• "I used fresh shredded Parmesan cheese and ground it in a blender.(I would not recommend using Parmesan in a can cheese.) The shredded fresh Parmesan cheese is what gave this dish its succulent flavor!
• 4 garlic cloves, minced
• 2 teaspoons dried oregano "I also added a sprinkle full of Italian seasonings"
• 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.
  
  
  
• 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.
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• Serve with Spaghetti and Sauce. Enjoy!
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