Dilled Spinach Meatballs
|Frozen chopped spinach||10 Ounce (1 Package)|
|Ground round||1 Pound|
|Rolled oats||1⁄2 Cup (8 tbs)|
|Onion||1⁄4 Cup (4 tbs), finley chopped|
|Skim milk||1⁄2 Cup (8 tbs)|
|Dried dill||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Low sodium french onion soup||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Dried parsley flakes||1 Teaspoon|
|Dried dill weed||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
Unwrap spinach and place on plate.
Microwave at High for 4 to 5 minutes, or until defrosted.
Press to remove excess moisture.
In medium mixing bowl, combine all meatball ingredients.
Shape into 32 meatballs, about 1 1/2 inches.
Arrange in 10-inch square casserole.
Cover with wax paper.
Microwave at High for 7 to 11 minutes, or until firm and no longer pink, rearranging once or twice.
In 4-cup measure, blend all sauce ingredients.
Microwave at High for 3 to 4 minutes, or until sauce thickens and bubbles.
Pour sauce over meatballs.