Lovely!!! The authentic way, is to make the meatballs out of beef, pork and veal, to lighten them up a bit, and instead of spinach it's made with escarole. Try those two changes for the authentic recipe, otherwise you did a great job. I intend to try it with spinach and without the veal. We also never brown the meatballs to keep them light in color. I'll also try browning next time. Thanks, Olivia - I really need to try the escarole, esp.... PJH

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