Reviewed: Nov. 25, 2006

I'm not sure if my results were because I attempted to use fresh spinach, but my appetizers turned out to be more like spinach 'pancakes'. They totally did not hold their shape, and completely stuck to the pan. Handing a fork to each guest to eat off of the bake pan, it wasn't the best presentation. Next time I will follow it exactly as written.

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 11, 2006

These were great. A way to get finicky eaters to eat their veggies. The only change I made was to use fresh spinach.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Aug. 29, 2006

this is one of my favorite recipes. we have some vegetarians in our family, so i was trying to find a yummy alternative to meatballs. since i started making them, now not just the vegetarians eat them - everyone loves them! i also cut back on the breadcrumbs...and put fresh minced garlic in, and a dash or two of cayenne. it's wonderful!

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LAUREEN38

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Reviewed: Aug. 28, 2006

Wow! These were a huge hit and I've been requested to make them again at another party in two weeks. I even messed up the recipe a bit-I didn't have enough Italian Bread Crumbs so I used flour instead! Awesome and what a way to make the kitchen smell great!

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jennifer

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Reviewed: Jul. 14, 2006

These are pretty tasty and a great appetizer for parties. I used a small chopped white onion instead of green onions.

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Leilani

Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: May 25, 2006

Even picky eaters love this recipe. I've used this as a family gathering staple for years. Also freezes well - make extra and freeze on a cookie sheet, toss into a freezer bag and you'll have them on hand - no fuss, no muss.

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PAMANORSKE

Cooking Level: Intermediate

Living In: Annandale, Virginia, USA

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Reviewed: May 15, 2006

I made this for a party, and while they tasted good right out of the oven, they weren't all that good afterwards. A few people tried them at the party, but I ended up taking most of them home with me. Maybe I did something wrong, but they tasted dry and too much like spinach, and they fell apart easy.

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gmarshall

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2006

SOOO good and so easy to make. Even kids and people who aren't particularly fond of spinach like them. They warm up great too. I always make a double batch thinking I will freeze some and there are never enough left!

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Oobie

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Reviewed: Apr. 28, 2006

Because other reviewers said this recipe was dry, I tried a moister cheese as well as reducing the breadcrumbs. I tried both parmesean and bleu cheese in a test cooking, the bleu cheese worked well, it has a robust flavor that adds to the otherwise bland ingredients. My next experiment will be with monterey jack with jalapeno peppers.

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firstmate

Cooking Level: Intermediate

Home Town: Meldrim, Georgia, USA

Living In: Savannah, Georgia, USA

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Reviewed: Mar. 27, 2006

After I read other users' reviews, I figured these balls needed a sauce to be served with. I wrapped the spinach & parmesan mixture around feta dices, baked the balls for 15-20 minutes and served them with homemade tomato sauce. Guests were quite impressed! Next time, I might try wrapping the mixture around mozzarella balls or dices or crumbling feta in the mixture, or add a little bit of ricotta in the mixture. I will make them again, for sure!

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Feb. 23, 2006

I made these with margarine and yellow onion and they turned out great. They were a bit dry, but delicious when dipped in a sauce. Everyone at the party enjoyed them and several asked for the recipe. I'll make them again, and maybe incorporate some of the ideas (garlic, less breadcrumbs, etc).

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ZEENES

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Reviewed: Feb. 23, 2006

Tasty and interesting, but a little dry. I will make with more butter next time.

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Sock Frog

Cooking Level: Beginning

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Reviewed: Feb. 17, 2006

I really love these. Make sure you don't squeeze every single bit of moisture from the spinach, or the balls will come out too dry. I also tend to bake for 3 more minutes, as they don't seem quite cooked without this. Otherwise, this is a great recipe - I bring it to all pot luck parties I go to!

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Nini Tin

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Reviewed: Jan. 6, 2006

This was a big hit at my housewarming party - everyone was asking for the recipe. In the past 3 months, I've made it 3 times. The only changes I made was cutting back on the bread crumbs by 1 cup and in the place of salt & pepper, I used season-all, cayenne pepper and 1 clove garlic as suggested by another reviewer.

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PEACEFULM2

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Reviewed: Dec. 30, 2005

As other reviewers have noted---these were dry!!! I did make a dipping sauce and that makes them palatable but I won't be making these again.

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GABRIELLAM

Cooking Level: Intermediate

Home Town: Bonn, Nordrhein-Westfalen, Germany

Living In: Mundelein, Illinois, USA

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Reviewed: Dec. 27, 2005

These were very good. I made them for a Christmas Eve appetizer. Even my 15 month old son loves these. I made 1 1/2 times the recipe but kept the bread crumbs at 2 c. I used a three cheese parmesan blend and threw in some red pepper flakes. I baked them longer than the recipe stated. I'd definitely make these again.

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L.B.

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2005

I made my own variation of these. I only used 1 cup of bread crumbs. I sauteed with the butter 3 cloves of garlic. I also added lots of crumbled bacon. I added extra Parmesan cheese, a little paprika, and hot sauce. These are absolutely fantastic!

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Emily

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Reviewed: Dec. 19, 2005

I followed the suggestion of others and cut the amount of bread crumbs in half. I also added a clove of crushed garlic and used shredded parmesan cheese. I made the balls a day ahead, then popped them in the oven shortly before my guests arrived.

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TOOKEC

Cooking Level: Expert

Living In: Zeeland, Michigan, USA

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Reviewed: Dec. 18, 2005

I tried this recipe for a church finger food luncheon. It was well received and several people asked for the recipe. I also had a couple of people say they don't care for spinach but heard others saying how good they were so they tried them and they loved them too. I did follow several of the suggestions offered by other members. I thawed and squeezed dry the spinach before beginning. I cut the Italian bread crumbs to 1 cup. I used one med. yellow onion (instead of the green onions) and 2 cloves of minced garlic and sauteed those in the 1/2 cup butter. I also took another recommendation and added about 1/3 cup of crumbled bacon. I made them no larger than 1 inch and they took every bit of 30 minutes to achieve the light brown. They weren't over cooked in the center at all. They were no where close to being done at 15 minutes. I'd definitely make these again. They were delicious and very well received. But for me they took considerably longer to make and considerably longer to bake than stated in the menu. Partially due to my additions. No matter. They're worth the time either way!

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Jackay

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2005

This is a tasty appetizer. For anyone who did not like it, try using 5 eggs, 1 1/2 cups of bread crumbs,large sweet onion,diced, SHREDDED Parmesan (gives better texture). Substitute 10 tablespoons of MARGARINE for the butter. Also adding a 1/2 teaspoon of cayenne pepper kicks it up a notch!!! Don't make the balls to big. Cook 20 minutes. Vary the cheese. Asiago is good too. Kraft has SHREDDED Parmesan Romano and Asiago in one of their "green jars," try that as variation. Be Creative until you find the combo you like. Don't give up---keep trying!!!

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Beet

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