Recipe: Spinach Meatballs and Florentine Meatballs

SPINACH MEATBALLS

MEATBALLS:
1 (10 oz.) pkg. frozen spinach
1 lb. lean ground beef
1 cup grated cheddar cheese
1 medium onion, chopped
Salt and pepper to taste
Flour
SAUCE:
1 (10 1/2 oz.) can condensed cream of mushroom soup
2/3 soup can water
TO SERVE:
cooked rice or noodles

Cook spinach as package directs; drain well.

Combine cooked spinach with beef, cheese, onion, salt and pepper.

Shape into meatballs and roll in flour.

Brown in skillet in a little oil. Remove and place in a 1 1/2 quart casserole.

Dilute soup with 2/3 can of water, pour over meatballs.

Cover and bake at 350 degrees for 35 to 45 minutes.

Serve with rice or noodles.

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FLORENTINE MEATBALLS

MEATBALLS:
1 lb. ground beef
1 1/2 cups bread crumbs
1 (10 oz.) pkg. frozen chopped spinach, cooked and drained
1 egg, slightly beaten
1 1/2 tbsp. seasoned salt
1 tbsp. Worcestershire sauce
1 tbsp. chopped onion
1/4 tbsp. black pepper
SAUCE:
1 can cream of mushroom soup
1 can milk
TO SERVE:
1 (1 lb.) bag noodles, cooked in salted and buttered water

Combine all ingredients for meatballs, mixing well.

Divide mixture into thirds, making 10 meatballs from each portion. Place in a shallow baking dish in one layer.

Bake uncovered for 40 minutes in a 350 degree oven. Remove from oven.

Combine 1 can cream of mushroom soup with 1 can milk. Pour over meatballs and return to oven for 20 minutes.

Serve over hot buttered noodles.

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Hi Susan,

Here are two recipes that fit your description but neither have a source. I hope one it it!

Happy Cooking,

Betsy