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    Florentine Meatballs

    Source of Recipe


    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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