spinach balls
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.
prep time
40 Min
cook time
20 Min
method
Bake
yield
4 to 5 dozen
Ingredients
- 2 (10-oz) packages frozen chopped spinach
- 2 cups - herb-seasoned stuffing mix (i use pepperidge farm, and i usually increase it to 3 cups)
- 1 medium onion, finely chopped
- 6 large eggs, well beaten
- 3/4 cup - melted butter
- 1/2 cup - grated parmesan cheese
- 1 teaspoon black pepper
- 1 tablespoon garlic salt
- 1/2 teaspoon thyme leaves
How To Make spinach balls
-
Step 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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Step 2Preheat oven to 350°F. Lightly grease a large baking sheet (I use my 15"x10" jelly roll pan); set aside.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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