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FLORENTINE MEATBALLS 
1 lb. ground beef
1 (10 oz.) pkg. frozen chopped spinach, cooked and drained
1 tbsp. chopped onion
1 egg, slightly beaten
1/4 tbsp. black pepper
1 1/2 tbsp. seasoned salt
1 tbsp. Worcestershire sauce
1 1/2 c. bread crumbs
1 can cream of mushroom soup
1 can milk
1 (1 lb.) bag noodles, cooked in salted and buttered water

Combine all ingredients, mixing well. Divide mixture into thirds, making 10 meatballs from each section. Place in a shallow baking dish, one layer, and bake uncovered for 40 minutes in a 350 degree oven. Remove from oven.

Combine 1 can cream of mushroom soup with 1 can milk. Pour over meatballs and return to oven for 20 minutes. Serve over hot buttered noodles.

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