spinach balls
(1 rating)
I attended a bridal shower many years ago, and the host set a beautiful buffet table with an assortment of fantastic hors d'oeuvres that represented the bride's and groom's favorite foods. This was my favorite of all the appetizers, so I asked for the recipe (Thank you, Cousin Frankie!). I now make these as often as I can for potlucks and parties, and they're always a favorite. For the stuffing, I buy the double box of Pepperidge Farm herb-seasoned stuffing mix and use one bag for a single recipe (or both bags, if I double the recipe). Also, I usually increase garlic salt to 1 1/2 Tbsp.
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(1 rating)
yield
4 to 5 dozen
prep time
40 Min
cook time
20 Min
method
Bake
Ingredients For spinach balls
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2 (10-oz) pkgfrozen chopped spinach
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2 cupsherb-seasoned stuffing mix (i use pepperidge farm, and i usually increase it to 3 cups)
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1 mdonion, finely chopped
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6 lgeggs, well beaten
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3/4 cupmelted butter
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1/2 cupgrated parmesan cheese
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1 tspblack pepper
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1 Tbspgarlic salt
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1/2 tspthyme leaves
How To Make spinach balls
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1Cook spinach according to package directions. Place cooked spinach in colander to cool and drain well. (You want as much liquid as possible removed from spinach.)
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2Preheat oven to 350°F. Lightly grease a large baking sheet (I use my 15"x10" jelly roll pan); set aside.
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3In a large mixing bowl, mix all ingredients in the order listed. Roll small amounts into 1-inch balls (about the size of a walnut). Place spinach balls on the baking sheet, about 1 inch apart.
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4Bake for 20 minutes, or just slightly turning brown around edges. Transfer to a counter to cool completely.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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