Total TimePrep: 20 min. Bake: 25 min.
Makes4 servings plus 16 cooked meatballs
Very good! I had to cut the spinach by 1/3 otherwise, it was great!
The texture was tender. I formed them with a 1/4 cup measuring cup and they were a nice size. I added 1 tsp crushed fennel seed for more flavor, however, I they still they need more seasoning such as salt, Italian seasoning, and increase to 1 Tbsp of crushed fennel seed because they were bland tasting. I will definitely make this recipe again.
I agree with moosetrax75. There is just too much spinach. That says a lot for me because spinach is my favorite vegetable but not in these.
My husband and I LOVED this recipe! But, I couldn't find boxes of frozen spinach and had to buy a bag instead. I used half of the bag and that seemed to be a better amount than the two boxes the recipe calls for. We ate them over hot rice and it was really yummy!
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I liked the idea of using meatballs in a stroganoff. For the other half of the meatballs, though, instead of spaghetti, I made meatball subs!
Like moosetrax75, I reduced the amount of spinach, as it semmed like too much. I like my food without much salt, so that wasn't a problem for me. I seasoned the meatball mix with oregano and basil.
These meatballs are tender and tasty. However, I think there is a problem with the ingredients proportion-if I make again, I will cut spinach to ONE package (10 oz). Be sure to thaw and drain well first--I use a clean dish towel and literally squeeze it to death. Other ingredients are okay--these need salt and pepper. Very much needed salt right out of the oven. Next time instead of adding afterward, I plan to use salt/pepper in the mix. Not bad, but need tweaking.