Reviewed: May 9, 2012

OMG! These are amazing! My kids even liked them. Thanks :)

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Reviewer:

Jackie

Cooking Level: Intermediate

Home Town: Smyrna, Tennessee, USA

Living In: Beechgrove, Tennessee, USA

Reviewed: Dec. 25, 2011

I just took these out of the oven and they're disappearing so fast I took time to post a review now. I took other reviewers suggestions and modified the recipe a bit: used parmesan, freshly grated, and mozarella. I used all of the frozen spinach, but left it a bit damp. I decreased the bread crumbs to 1 1/2 cups. My Italian crumbs were locally made Panko, and they're really garlicky, so I used a cup of those and a half cup plain. Used just 1/2 (large) onion, since the bread crumbs are so highly flavored. No salt, because good parmesan is quite salty. I'll find out soon how they are with the marinara--can't stop eating them long enough to heat it up! Another "goldilocks" recipe- not too dry, or too wet, at least the way I made them. :) Thanks, other reviewers, and thanks so much, tish!!

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Reviewer:

ellie

Cooking Level: Expert

Home Town: Pleasant Valley, New York, USA

Reviewed: Dec. 16, 2011

Surprisingly delicious! Just don't serve them too hot (straight out of the oven). Cool for a few minutes before serving. I used Panko Italian breadcrumbs, so I didn't need to add salt or pepper.

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Reviewer:

Cooking Level: Expert

Reviewed: Nov. 26, 2011

Well hate to be critical but they were not my favorite...I added spices to make sure it was not bland...but it was. I think though...those that are vegetarians would love this, so highly reccommend this for them and will make this for my vegitarian friends.

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Reviewer:

CQQKEEE

Cooking Level: Expert

Reviewed: Oct. 25, 2011

Loved this, except I used stuffing blend instead of Italian bread crumbs and I used shreds of mixed italian cheeses with the parmasan; it made it "gooey".

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Reviewer:

Pegasus

Reviewed: Oct. 13, 2011

Taste would've been 3/5. These really stuck to the baking sheet even though I sprayed it. So badly that the bottoms came off of several. I didn't bother making the other half of it and chucked it all in the trash; the taste was OK but this recipe lacked something...

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Reviewer:

CREEBOO

Reviewed: Sep. 13, 2011

I have made these many times for all kinds of parties, and they always dissapear. People are always asking me for the recipe. My favorite thing about these is that they taste just as good at room tempature so you don't have to worry about keeping them warm. You can also make them ahead of time.

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Reviewer:

sroses

Cooking Level: Intermediate

Home Town: Casa Grande, Arizona, USA

Living In: Cumming, Georgia, USA

Reviewed: Aug. 14, 2011

I form the ball around a pimento olive. It adds a nice surprise, but make sure to let them cool a bit before serving. BTW, this is one of the only ways I can get the kids to eat spinach.

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Reviewer:

Anna Mercken

Reviewed: Jul. 6, 2011

these are great!!! i served them as a side dish ... the dh really liked them...i used fresh spinach from my garden (more than the recipe called for but not exactly sure how much) and used panko crumbs and added garlic powder, marjoram, oregano and basil to them...used fresh grated parm cheese and a combo of evoo and margarine instead of butter and didn't add any salt...well they turned out really good and i really liked them...will forsure make them again...the dh recommended next time i make them i should add grated old cheddar cheese and bacon bits...i just might try that...thanks for sharing this recipe

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