Florentine Meatballs

Course : Beef
Serves: 4 - 6
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1 package frozen -- (10 oz) chopped spinach*, thawed
3 large eggs
2 slices bread -- shredded
2 teaspoons dried parsley flakes
1/4 cup parmesan cheese -- grated
1 teaspoon salt and pepper -- to taste
1 clove garlic
1 1/2 pounds ground chuck
1 small onion -- finely minced
2 tablespoons flour
1 tablespoon olive oil
1/2 cup beef broth
1/2 cup red wine
1/2 teaspoon dried oregano

Preparation / Directions:

*moisture squeezed out 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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