Veal And Spinach Meatballs
|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|
|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|
|Hot cooked vermicelli||3 Cup (48 tbs) (Cooked Without Salt / Fat)|
|Grated parmesan cheese||3 Tablespoon|
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.