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Wednesday, March 14, 2012

Spinach Balls

Sorting through my appetizer recipe file I came 
upon this old recipe I hadn't made in decades 
 many years. So, I decided to make it for our ladies 
card group last night.
It's March and I wanted something green !
Finger food, easy to nibble on, great with a glass of
 wine or tea, and can be made ahead.
That's all I needed to bring it out again.
 Ingredients include; Stove Top mix, 
frozen spinach, eggs, onion ,butter, 
Parmesan, and seasonings.
 Cook the spinach and drain.
 Chop an onion.
 Melt the butter in a large bowl in the microwave 
for 1 minute. Whisk the eggs in a smaller bowl.
 I used the empty egg bowl to press out all the 
extra moisture from the spinach. Works great.
 Combine everything.
 TIP: If you've emptied out the container of 
shredded cheese, toss the container in the 
recycle bin but keep the cap and 
toss it in the dishwasher. Why, later.
 Once the mixture is well combined,
 Put a lid on it!  Refrigerate 2 hours or longer. 
That makes it easier to handle.
 Measure out about 1-1/2" balls. 
Then roll in your hands to shape.
Freeze them on a cookie sheet, or you can bake
 them right away at 350 for about 25-30 minutes
 until slightly golden and it smells good in your kitchen.
This makes a lot of balls, so I always freeze some 
and then toss them into a  Ziploc bag. 
Thaw and bake for 30 minutes
 whenever you want a little snack. 
I've also baked them the last 30 minutes
 with a roast chicken to serve as a side,
 little spinach stuffing balls.
Now, for the caps; they fit on most mason jars.
These are Classico sauce jars filled with; cheese,
breadcrumbs and mini chocolate chips.
 Easy to store and shake out.

Spinach Balls
2 boxed frozen chopped spinach
1 box Stove Top stuffing mix-chicken flavor
 (stuffing and seasoning packet)
4 eggs
1 onion, finely chopped
 1-1/2 sticks butter, melted
1 C grated Parmesan cheese
1 t thyme
1 t garlic powder
1 t pepper
1 t salt
Microwave the spinach in a covered container
 for 8 minutes, stirring once.
 Drain well in mesh colander.
(Use the small bowl to press out extra moisture)
Microwave the butter in a large bowl for 1 minute.
Whisk the eggs in a small bowl. 
Combine all ingredients in the large bowl. 
Cover and refrigerate for two hours.
Shape into 1-/1/2" balls. Freeze some on a tray, 
then store in a plastic bag until ready to bake.
 Bake the remaining balls @375 for 20 min.
Bake frozen balls for 30 minutes. 

Enjoy!


5 comments:

Country Gal said...

Looks and sounds delish ! Bet they all enjoyed them ! Thanks for sharing . Have a great day !

FABBY'S LIVING said...

Oh Rita honey, I'm loving this recipe! I love spinich in everything, it seems any recipe is great with spinich and this balls are delish looking. Thank you once more for a terrific recipe. Lots of hugs,
FABBY

Deb Harvey said...

Thank you for sharing the Spinach Ball recipe, and the great tip about saving the lids! I can't wait to try them!

Alicia Yoder said...

Do you know what the size was for the boxed spinach? Will a 1 lb. bag be equivalent to what you used?

generic germ said...

i used your photo on my "My Fitness Pal" recipe, here: http://www.myfitnesspal.com/recipe/edit/34941062
i'll happily take it down if you wish.