Dilled Spinach Meatballs Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings32
HealthyHigh Protein
Ingredients
| Frozen chopped spinach package | 1 (Meatballs:) | |
| 1 lb. ground round | ||
| Rolled oats | 1/2 Cup (16 tbs) (Meatballs:) | |
| Onion | 1/4 Cup (16 tbs), finley chopped (Meatballs:) | |
| Egg | 1 (Meatballs:) | |
| Skim milk | 1/2 Cup (16 tbs) (Meatballs:) | |
| 1/4 teaspoon dried dill weed | ||
| Pepper | 1/4 Teaspoon (Meatballs:) | |
| Ground nutmeg | 1/8 Teaspoon (Meatballs:) | |
| 1/2 cup ready-to-serve low-sodium chicken broth | ||
| 1/4 cup ready-to-serve low-sodium French onion soup | ||
| Cornstarch | 1 1/2 Teaspoon (Sauce:) | |
| Parsley flakes | 1 Teaspoon, dried (Sauce:) | |
| 1/2 teaspoon dried dill weed | ||
| Ground nutmeg | 1/4 Teaspoon (Sauce:) | |
| Salt | 1/4 Teaspoon (Sauce:) | |
Directions
Unwrap spinach and place on plate.
Microwave at High for 4 to 5 minutes, or until defrosted.
Press to remove excess moisture.
In medium mixing bowl, combine all meatball ingredients.
Mix well.
Shape into 32 meatballs, about 1 1/2 inches.
Arrange in 10-inch square casserole.
Cover with wax paper.
Microwave at High for 7 to 11 minutes, or until firm and no longer pink, rearranging once or twice.
Drain.
Set aside.
In 4-cup measure, blend all sauce ingredients.
Microwave at High for 3 to 4 minutes, or until sauce thickens and bubbles.
Pour sauce over meatballs.
Microwave at High for 4 to 5 minutes, or until defrosted.
Press to remove excess moisture.
In medium mixing bowl, combine all meatball ingredients.
Mix well.
Shape into 32 meatballs, about 1 1/2 inches.
Arrange in 10-inch square casserole.
Cover with wax paper.
Microwave at High for 7 to 11 minutes, or until firm and no longer pink, rearranging once or twice.
Drain.
Set aside.
In 4-cup measure, blend all sauce ingredients.
Microwave at High for 3 to 4 minutes, or until sauce thickens and bubbles.
Pour sauce over meatballs.
Chef
