Crockpot Florentine Meatballs

Crockpot Florentine Meatballs

10 oz. frozen chopped spinach, thawed, squeezed dry

3 eggs

2 slices bread, shredded

2 t. dried parsley flakes

1/4 C. grated Parmesan cheese

salt and pepper to taste

1 clove minced garlic

1 1/2 lbs. ground chuck

1 small onion, finely minced

flour

1 T. oil

1/2 C. beef broth

1/2 C. red wine

1/2 t. oregano

Beat eggs and mix with bread, parsley, cheese, salt, pepper, and garlic. Add meat, spinach and onion, mixing well. Shape into 1-inch balls, roll in flour and brown in 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 crock pot and pour sauce over them. Cook for 2 to 4 hours on low.