Recipe: Parmesan-Spinach Meatballs (using saltine crackers)

PARMESAN-SPINACH MEATBALLS

1 pound lean ground beef
2 tablespoons chopped fresh parsley
1 bunch fresh spinach, about 1/2 pound, cooked, finely chopped, and well drained (or 1/2 package (5 oz.) frozen chopped spinach, thawed, well drained, and squeezed dry)
2 tablespoons chopped yellow onion
1 egg
1 clove garlic, minced
1/2 cup crushed saltines (about 10)
3 tablespoons freshly grated Parmesan cheese
1 tablespoon milk
1/4 teaspoon salt
freshly ground pepper to taste
2 cups tomato sauce

Preheat oven to 400 degrees F.

In a medium bowl combine all ingredients except the tomato sauce and mix well. Shape mixture into 1 inch balls. Place balls on a rimmed baking sheet.

Bake until well browned and partially cooked, 10-12 minutes. Pour off excess grease and transfer to an oiled 2-quart casserole. Pour tomato sauce evenly over top.

Cover, place in oven and reduce oven to temperature to 350 degrees F. Bake 40 minutes or until bubbly. Serve immediately.

Makes 4 servings
Source: Home Cooking magazine, July 1995