Spinach Balls In Tomato Sauce
|Unsalted margarine||1 Tablespoon|
|Yellow onions||2 Medium, chopped fine|
|Fresh spinach/1 package frozen chopped spinach, thawed and drained||1 Pound, trimmed and chopped|
|Garlic||4 Clove (20 gm), minced|
|Fine dry bread crumbs||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Grated parmesan cheese||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Egg white||1 Large|
|Low sodium tomato sauce||1 Can (10 oz)|
|Low sodium beef broth||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Non-stick cooking spray||1|
In a heavy 10 inch skillet, melt 1/2 tablespoon of the margarine over moderate heat; add half the onions and cook, uncovered, until soft about 5 minutes.
Add the spinach and half the garlic and cook, covered, for 2 minutes.
Uncover and cook, stirring, until dry about 2 minutes.
Preheat the oven to 350°F.
Remove the spinach from the heat and stir in the bread crumbs, lemon rind, cheese, 1/8 teaspoon of the pepper, and the egg white.
Using your hands, shape the mixture into 1 1/2 inch balls.
Refrigerate for 15 minutes.
In a small heavy saucepan, melt the remaining 1/2 tablespoon of margarine over moderate heat; add the remaining onion and cook, uncovered, until soft about 5 minutes.
Add the remaining garlic and pepper and the tomato sauce, beef broth, and basil.
Cover and simmer over moderately low heat, stirring occasionally, for 30 minutes.
While the tomato sauce is cooking, coat a shallow 1 quart casserole with the cooking spray, add the spinach balls, and bake, uncovered, for 30 minutes.