Reviewed: Dec. 26, 2008

These were OKAY but we thought they tasted like parmesan flavored hush puppies. I should have read the reviews and lessened the amount of bread crumbs added. Even so the flavor seemed to be lacking and if I make them again I'd have to doctor it a bit.

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SouperWoman

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 22, 2008

I made these at a appetizer party. Not too bad, but not the biggest hit.

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Dottie

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2008

I made this recipe and the Parmesan Broccoli Balls recipe andI have to say this one turned out "prettier". I also used red onions instead and it added an extra touch of color which was perfect for a Christmas Party spread.

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MIADAMIANI

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Reviewed: Dec. 17, 2008

This had potential. I served these at Thanksgiving and some people seemed to like them. But, there were still lots left at the end of the night. I, personally, thought they were a bit dry. I might add some cheese in the middle of these balls, maybe. Thanks anyway!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 15, 2008

10 stars! These are so delicious!! And when you realize how much spinach goes into them - they have to be pretty healthy for you too. I like to flatten them into cakes and saute them instead of bake them. It makes a nice crispy crust.

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PAMPER30

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Reviewed: Dec. 15, 2008

These are delicious and healthy too!!! Our whole family loved them!

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Kara Chavey

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Reviewed: Dec. 2, 2008

These were really good. My kids like them. Next time I may put less bread crumbs as the seasoning was a little strong but they may have just been the brand I bought.

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Michelle

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Reviewed: Oct. 16, 2008

Very good! Great Choice for "finger food!" It tastes a bit like spinach quiche - without the crust!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Sep. 8, 2008

I would have given this recipe 4 stars if it had been me who liked it! I made this the other day for a finger food social night, but wasn't impressed when I tried it for myself, so I wasn't going to take it. My hubby tried it and liked it as did my son so I decided to take it and they really liked it and asked for the recipe! Maybe my taste buds were just off that day - I don't know, but it was definitely easy to make (but a bit messy) and quick also.

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Caz

Cooking Level: Expert

Living In: Newcastle, New South Wales, Australia

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Reviewed: Sep. 6, 2008

I made these along with a thin spaghetti sauce. They actually taste like meat balls! Great healthy substitute. I added some chopped artichoke hearts to mine. Yum. I will definitely suggest this recipe to my vegetarian friends.

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pauladean

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Sep. 1, 2008

My grandma always made spinach balls using a high quality stuffing mix (Pepperidge Farms) but I like this recipe more! Next time, I would decrease the bread crumbs a little. I also added chopped garlic and cayenne as recommended by others. If you don't like spicy foods, perhaps thyme would be a great addition instead. The cook time was perfect; you should only expect the underside to end up browned. The only downfall is that they taste great fresh out of the oven but when the sit on an appetizer table, they end up cold and untouched. Overall, will make again.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Aug. 21, 2008

I made this as an appetizer for a "get together" and my friends loved it! From reading past reviews, I sauted the onions with garlic before adding it to the mixture. I also used marinara sauce for dipping. Turned out great!

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Karene

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

My sister makes these for holiday gatherings. I made these with my daughter and we ate them all. I used Pepperidge Farms herbed stuffing mix instead of bread crumbs.

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Aug. 1, 2008

These were good. I took others advice and halfed the bread crumbs...and I used Mozzerella chesse becasue I didnt have parm on hand.

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LeighRoy7

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Jul. 24, 2008

Very dry, kinda bland, fell apart. Justin likes them.

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JoAnna

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Reviewed: Jul. 22, 2008

I had this exact recipe except for the addition of 1/4 cup of marsala, sherry or other white wine. Like others, I cut down on the amount of crumbs. And I sauted the onion, with some garlic (about 3 cloves, pressed), the wine and the spinach. Then cool that before going ahead with the other ingredients and shaping the balls. I serve it with a Dijon sauce. My friend always uses a marinara or bolognese sauce for dipping.

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BevF

Cooking Level: Expert

Living In: Scottsdale, Arizona, USA

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Reviewed: May 26, 2008

Very good! I used fresh, chopped spinach. Also added bacon and onions sauteed in garlic per other suggestions. We preferred them warm, not room temp. Served with a bistro sauce (like bloomin onion dip from Outback).

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DRFISH

Cooking Level: Expert

Living In: Danville, Indiana, USA

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Reviewed: May 25, 2008

I made these with seasoned boxed stuffing mix and cooked fresh spinach. I rolled the cooked spinach in dish towel to get the extra moisture out after it was cooked and let the hot spinach melt the butter.I took them to a party with my favorite dip. Made with mayo, lemon juice, salt, pepper, and curry powder to taste. Everything was enjoyed by all. Most people hate to try things that look different so I had to put a sign by them.

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cocoakay

Home Town: Woodburn, Oregon, USA

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Reviewed: May 10, 2008

I made these spinach balls for Mothers Day. I followed everything to a tee except I added 2 cloves of garlic and used white onion instead of green (per suggestions here). I made them and rolled them in parmesan cheese. I mixed dijon mustard and mayo for a dipping sauce. I had them all wrapped and refridgerated and was cleaning up the kitchen. I opened the microwave and there was the 1/2 cup of melted butter! Oops, the recipe still turned out great. In fact I think the butter would have made them too runny. Also, I saved a lot of unnecessary calories!

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Mel

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Reviewed: Apr. 3, 2008

These are great. I have made these a long time ago and I lost thew recipe. I am so happy to stummble apon it again. I do it a bit different though. I use 1/2 a yellow onion. sauteed with 2 cloves of garlic. 2 tsp garlic powder and 2 tsp Italian seasoning because I used regular bread crumbs.

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