| | Spinach Meat Balls
1 pound (500g) of spinach
3 eggs
3 slices of bread, crust removed
5 1/2 tablespoons of Parmesan cheese
2 teaspoons of salt
1/2 teaspoon of black pepper
2 cloves garlic, minced
1 1/2 pound of ground beef
1/2 pound (250g) of ground pork
1 medium onion, minced
plain flour
salt and pepper
3 tablespoons (45g) of butter
1/2 cup (125ml) of consommé
1/2 cup (125ml) of red wine
1/2 teaspoon of oregano
chopped chives
Cut the coarse white stem from the spinach. Wash the spinach several times and chop finely. Cook in a covered saucepan with no added water until the spinach is limp. Drain and squeeze dry.
Beat the eggs and add the bread (shredded), cheese, salt, pepper and garlic.
Add the beef, pork and onion and mix thoroughly.
Form the mixture into small balls and roll in the flour seasoned with salt and pepper.
Melt the butter in a large frying pan and brown the meat balls. When brown, transfer to a crock pot.
Pour the consommé and red wine into the frying pan. Add the oregano and scrape the bottom of the pan and boil rapidly to reduce the liquid to about 1/2 cup. Pour over the meatballs.
Cover the slow cooker and cook on low setting (200F.) for 1 1/2 hours
Serve sprinkled with chopped chives. Serves 6 |
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