Florentine Meatballs

• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup seasoned bread crumbs
• 1/4 cup grated Parmesan cheese
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 2 eggs, lightly beaten
• 2 pounds lean ground beef (90% lean)
• 1 jar (26 ounces) spaghetti sauce
• Hot cooked spaghetti

1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 32 balls.
2. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400u0b0 for 24-28 minutes or until no longer pink. Drain on paper towels.
3. Save half of the meatballs for Italian Stroganoff (recipe also in Recipe Finder) or save for another use. In a large saucepan, heat spaghetti sauce; add the remaining meatballs. Serve with spaghetti.

spinach, bread crumbs, parmesan cheese, garlic, oregano, eggs, lean ground beef, spaghetti sauce

Taken from www.tasteofhome.com/recipes/florentine-meatballs/ (may not work)