Recipe by DIANE HALL
"Instead of sausage balls, try these savory spinach treats -- they're great! The recipe was given to me while shopping by a lady at the grocery store. The formed balls may be stored frozen in airtight containers until ready for use."
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1 (10 ounce) package
frozen chopped spinach, thawed and drained
dry bread stuffing mix
grated Parmesan cheese
shredded Cheddar cheese
Unbelievably good! They really do taste just like meatballs.
* It is vital to use a stuffing mix with seasoning (I think some of the reviews that say it was bland may have used just bread crumbs).
* I added about 1/8 - 1/4 tsp pepper, a couple of dashes of Cayanne, and 1-2 cloves garlic.
* It seemed a bit dry when I was stirring it, so I added a few Tbsp cottage cheese. There are probably lots of things you could use.
* definitely turn them a few times during cooking to get a more even brown.
I tried these using fat free cheddar and egg beaters and used kelloggs corn flake crumbs instead of bread crumbs to lighten it up a bit and make it lower in carbs and fat but they didn't have much taste. I added salt and pepper to it but it needs a little more spice of something and I don't know what. That will be the fun of it to make them again and try a few spices. We used fat free sour cream to dip them in and that was good. Thanks! I will try again!
These were FANTASTIC! My guests devoured a double recipe of them! Per reviews already posted, I added salt, pepper and a T of Worchestershire. I also baked them in mini muffin pans. They were superb!!
My family loves these at our holiday get-togethers. I stick to the recipe, and just add a bit of garlic powder. I make a dipping sauce from 1/2 cup light sour cream, 1 tsp mustard, dash of worcestershire, and 1 tbsp of soy sauce (adjust to taste). Healthy and good!
I made these at a small dinner party for an appetizer! The guests loved them and I alos thought they were pretty good! I would make them again. The only confusion I had was what exactly the stuffing mix was, so I used pepperidge farm herb stuffing.... is this right?
LOVE them! Made them for Christmas and everyone wanted the recipe. You do not need to freeze/thaw them. Put them in the fridge for half an hour so you can roll them into balls, but you can cook them immediately after rolling them (just watch as they won't need as long to bake). Altermatively, freeze them for a few days and then cook them fresh later. Or you can cook them the day before your event and then reheat in the oven the next day to serve them. Any of these ways, they all taste awesome!! I added 2 minced garlic cloves, reduced butter to 1 1/2 Tbs. Also used a clean kitchen towel to squeeze out all liquid from spinach before adding to mixture. I'm having more people over and making them again. So very tasty!
I use this recipe w/out the cheese and when cooking, turn the spinach balls after 10 minutes to brown more evenly. The first time I had these it was in a candlelit room and I thought that I was eating meatballs! Even non spinach lovers will like them!
Everyone loved these!!!! They were a huge hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 39
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