 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Because these meatballs freeze and reheat well, we use them as a quick addition to spaghetti, on subs or as an appetizer. 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 ground beef |
1 jar (26 ounces) spaghetti sauce |
hot cooked spaghetti |
Directions:
1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 32 balls.
2. 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.
3. 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.
|
|