Florentine Meatballs

2 pkg. frozen chopped spinach, thawed and squeezed dry
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
4 garlic cloves, minced
2 tsp dried oregano
2 eggs, lightly beaten
2 lbs lean ground beef

Combine first six ingredients in a large bowl. Crumble beef over mixture and mix well. Shape in 32 balls.

Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400 degrees for 24-28 minutes or until no longer pink. Drain on paper towels.

Makes a double batch, so freeze half for later use. Can be used with spaghetti and sauce, in subs, stroganoff, etc.