Reviewed: May 19, 2012

Love this idea! I turned this into my new favorite veggie burger to pack for my work lunches. I used my food processor to speed up prep time. I don't buy stuffing mix so I started with a few slices of whole wheat bread, then added a tsp of poultry seasoning, threw in a small onion, used fresh garlic, and omitted the butter altogether. Made 4 large patties out of this, and topped it with a little mayo and spicy mustard on a whole wheat bagel.

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Reviewer:

emilyoga

Reviewed: May 3, 2012

I just love these. I basically made them the same except I used Italian seasoned breadcrumbs and didnt add the Italian seasoning. I kept them after cooking in the fridge. I am a vegetarian and I found the consistency of these remarkably like meatballs I had while growing up. So I tried a batch using basil, oregano, and marjoram. I cooked up some pasta about a day later (because the consistency of meatballs comes after a day or so in the refrigerator) and used these as meatballs. I no longer miss meatballs with my pasta. They were fantastic. So from now on along with the forty I make that are a little over an inch in diameter, I will make some larger ones, maybe twenty or thirty, for meatballs. Thank you for this recipe that I will be sharing with friends. I know even my non vegetarian friends and relatives will enjoy them.

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Reviewer:

gracecc5249

Reviewed: Apr. 23, 2012

excellent recipe! Made exactly as stated.

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Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Apr. 10, 2012

These are very dry. I think they contain too many bread crumbs and too little spinach.

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Stefanie

Reviewed: Feb. 19, 2012

Everyone raves about these whenever I make them. Great recipe!

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Reviewer:

skulhowvick

Reviewed: Jan. 31, 2012

Fantastic!! Made these as a side to the rempels meatloaf. We dipped them in a little green Tabasco sauce for a kick. Super tasty & very easy. Definately Superior to the breadcrumb version on tis site.

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Reviewer:

Ms.Fieldstone

Reviewed: Jan. 12, 2012

Oh these bring back memories... my grandma always made these, so they remind me of her. I love spinach balls :) They're so addicting! I think she used mozzarella cheese, can't remember.

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Reviewer:

Jill

Cooking Level: Intermediate

Reviewed: Jan. 4, 2012

These were delicious! I had never made spinach balls before and they turned out great and everyone loved them!

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Reviewer:

Stephanie_0509

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Reviewed: Dec. 23, 2011

I made these last night, but I had to adjust the recipe quiet a bit. First I scaled the recipe to make about 30 spinach balls. I used three 10 oz packages of spinach. About 2 cups of Italian bread crumbs instead of the 5 cups it said. I also adjusted the butter and eggs. Otherwise it would have been too mushy. Even with less butter it still was a bit too much. The way I made them they turned out perfect. The prep and cooking time was longer though. I put the spinach in the toaster oven to dry it out easier and I ended up baking these for about 30 minutes instead of 20. This recipe is a good guide though.

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