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Dilled Spinach Meatballs

Microwave.Lady's picture
Ingredients
  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
  Egg 1
  Skim milk 1⁄2 Cup (8 tbs)
  Dried dill 1⁄4 Teaspoon
  Pepper 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
  Salt 1⁄4 Teaspoon
Directions

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.
Mix well.
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.
Drain.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Sandwich
Ingredient: 
Spinach
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
32

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