I like to have things in the freezer to pull out and make dinner with absolutely no effort sometimes.
A recipe like these Florentine Meatballs is a great example.
I had never made them before...
Dustin was a bit skeptical as I squeezed two packages of frozen spinach dry...
But they turned out AWESOME and I am glad I took the time to make them!
Florentine Meatballs
2 pkg frozen spinach, thawed, squeezed dry
1/2 cup seasoned bread crumbs (I used Italian)
1/4 cup parmasan cheese
4 garlic cloves, minced
2 t. oregano
2 eggs
2 lbs lean ground beef (I used seasoned ground pork b/c we have a lot of it!)
Combine all dry ingredients.
Add eggs and then crumble meat over mixture and mix well with hands.
Form into small balls.
Place in greased pan.
Bake for 24 minutes at 400 degrees.
I was in a hurry to get them into the freezer when I made these so I didn't get a picture taken!
But this is better than a meatball picture any day!!!!
So, what am I going to do with all these yummy meatballs?
Italian Stroganoff of course!
1/2 lb sliced mushrooms
1/4 cup chopped onions
1 garlic clove, minced
1 can cream of mushroom soup
3/4 cup sour cream
1/4 cup water
1/8 t salt
1/8 t pepper
16 meatballs
Hot cooked egg noodles
Cook noodles according to package directions.
Saute mushrooms, onions, and garlic in pan for 3-4 minutes.
Wisk together the soup,sour cream, water, salt and pepper.
Add to the pan with the meatballs and heat through.
Serve on top of hot egg noodles.
