Florentine Meatballs

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Ingredients:

• 1 (10 ounces) package frozen chopped spinach, thawed and moisture squeezed out
• 3 eggs
• 2 slices bread, crumbled
• 2 teaspoons dried parsley flakes
• 1/4 cup Parmesan cheese, grated
• salt and pepper to taste
• 1 clove garlic, minced
• 1 1/2 pounds ground chuck
• 1 small onion, grated or finely minced
• flour
• 1 tablespoon olive oil
• 1/2 cup beef broth
• 1/2 cup red wine
• 1/2 teaspoon dried oregano

Preparation:

Beat eggs and mix with bread, parsley, cheese, salt, pepper, and garlic. Add meat, spinach and onion, mixing well. Shape int 1-inch meatballs, roll in flour and brown in skillet in hot olive oil. Remove meatballs, and in the same pan add the beef broth and wine. Boil until reduced about 1/2. Add oregano. Put meatballs in the slow cooker and pour sauce over them.
Cook for 2 to 4 hours on low.

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