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Veal And Spinach Meatballs

Diet.Chef's picture
Ingredients
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Ground veal 1 1⁄4 Pound
  Fine dry breadcrumbs 1⁄4 Cup (4 tbs)
  Egg 1 , beaten
  Minced onion 2 Tablespoon
  Dried marjoram 1⁄2 Teaspoon (Whole)
  Ground nutmeg 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Vegetable cooking spray 1
  Canned no salt added tomatoes 14 1⁄2 Ounce, undrained and chopped (1 Can)
  Canned no salt added tomato paste 6 Ounce (1 Can)
  Minced fresh parsley 2 Tablespoon
  Dried chervil 1⁄2 Teaspoon (Whole)
  Garlic powder 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Hot cooked vermicelli 3 Cup (48 tbs) (Cooked Without Salt / Fat)
  Grated parmesan cheese 3 Tablespoon
Directions

Drain spinach press between paper towels to remove excess moisture.
Combine spinach and next 8 ingredients in a medium bowl; stir well.
Shape into 60 mearballs, using 1 teaspoon mixture for each meatball.
Coat a large nonstick skillet with cooking spray,- place over medium-high heat until hot.
Add mearballs, cook, turning occasionally, until browned.
Drain on paper towels.
Wipe pan drippings from skillet with a paper towel.
Combine tomatoes and next 5 ingredients in skillet; stir well.
Add mearballs to skillet; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.

Recipe Summary

Cuisine: 
Italian
Method: 
Simmering
Ingredient: 
Vegetable

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