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Polpette Parmigiana (Parma Beef-Cheese Balls)


1 1/2 lb Ground beef
3/4 c Cheddar cheese; grated
1 c Spinach; drained and cooked
1 Clove garlic; minced
3/4 c Onions; chopped
3 tablespoon Parsley; minced
1 1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 c Flour
1/4 c Vegetable oil
2 cn (8 oz each) tomato sauce
1/3 c Parmesan cheese; grated

Yield: 6 Servings

Mix together the meat, Cheddar cheese; spinach, garlic, onions, parsley, salt, and pepper. Chill 30 minutes. Shape into 2-inch balls. Roll in the flour. Heat the oil in a skillet and brown the balls on all sides. Pour off all the fat. Pour the tomato sauce over the meat balls. Cover and bake in a 375 degree F. oven 20 minutes. Sprinkle with the Parmesan cheese and bake uncovered 10 minutes longer.




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