My husband, Ralph, makes these spinach balls and they are always a big hit. People always ask for the recipe. I modified the recipe a tiny bit - Why? Always up to something! Can't leave a good thing alone. I hate margarine - so I used butter. Also, I used real grated Parmesan cheese and 3/4 C of it, where he used 1/2 cup of the finely grated Parmesan cheese in the round containers. We'll see how it goes. I'll be serving my version on January 21, 2014 at the Curious Cuisiners luncheon,.
serves20 servings (2 each)
prep time10 Min
cook time20 Min
herb stuffing, pepperidge farm
spinach, chopped, frozen (10 oz each), thawed and drained
parmesan cheese, grated
onion, yellow, chopped into small pieces
1 1/2 Tbsp
black pepper, ground
How To Make
In large bowl, mix all ingredients except eggs and butter
Mix eggs and butter in medium bowl.
Add liquids to large bowl. Mix well.
Form into golf ball sized balls.
Bake for 20 minutes at 350 degrees.
Can make them ahead of time and freeze - form into golf ball sized balls, place on cookie sheet, place in freezer. Once frozen, place in freezer bag. Will keep fine for two months. Thaw before baking.
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