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Recipe: Italian Spinach Mini Meatballs in Red Wine Sauce (using ricotta, The Slim Gourmet, 1980's)

Main Dishes - Beef and Other Meats
ITALIAN SPINACH MINI MEATBALLS

FOR THE MEATBALLS:
1 1/2 pounds fat trimmed beef round, ground
5 tablespoons part-skim ricotta cheese
1 egg (or equivalent egg substitute)
1 1/2 cups cooked (or thawed) chopped spinach, drained
2 teaspoons fresh (or 1/2 teaspoon dried) oregano
3 or 4 fresh (or 1/2 teaspoon dried) basil leaves
1/4 teaspoon ground nutmeg
FOR THE SAUCE:
1 cup fat-skimmed beef broth
1 cup chopped onion
1 (8 ounce) can plain tomato sauce
1/4 cup Chianti (or other dry red wine)
2 tablespoons cornstarch
2 cloves garlic, minced
Salt and pepper, to taste
Hot cooked pasta or rice, as desired (for serving)

Combine meat, cheese, egg, spinach, herbs and nutmeg; mix lightly. Shape Into 18 tiny meatballs and arrange them in a single layer on a shallow baking pan.

Bake tor 15 minutes In 450 degree F oven until browned.

Combine remaining Ingredients in a saucepan; cook and stir over low heat until mixture simmers and thickens.

Pour sauce over browned meatballs. Reduce oven heat to 325 degrees F. Bake tor 20 minutes more.

Serve over hot drained pasta or fluffy cooked rice, it desired.

Makes 18 mini meatballs
Source: Vintage newspaper recipe clipping: United Features Syndicate, column: The Slim Gourmet by Barbara Gibbons, 1980's
MsgID: 0111034
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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