Recipe by JEN VINYARD
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1 (10 ounce) package
frozen chopped spinach, thawed and drained
finely crushed herb-seasoned dry bread stuffing mix
grated Parmesan cheese
ground black pepper
My ten year old daughter thinks it's not Christmas without Spinach Balls. My original recipe called for a dash of fresh cayanne pepper which is very tasty with the combination of flavors. I always have to double this recipe and this year I should have tripled it. I had a lot of visitors this holiday season and even those that don't care for spinach tried and liked this appetizer. I baked these for 13 minutes; cooled completely; stored in an air tight container and refrigerated. When I wanted to serve, I baked spinach balls on a cookie sheet for 10 minutes at 350 and served warm. Perfect!
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.
I have made these for years and they are always a big hit! These can be prepared days ahead and frozen. On the day of your party, just pull them out of the freezer and bake. I freeze them in the aluminum foil type pans, so they are ready to go right in the oven.
Yum! These are similar to the breaded spinach bites I got from Costco but with WAY less sodium. I just made my own bread crumbs from the heels of whole grain bread and added extra dried oregano & basil. I also added a handful of toasted and ground pecans which gave a nice flavor and some extra protein. I used less melted butter and added some olive oil instead. Next time I will throw in a handful of wheat germ also. I used them as faux meatballs with spaghetti. I will make these again!
These freeze beautifully before they are baked to have on hand as needed. Just thaw for 30 minutes and bake as directed.
I have always doubled the recipe but only use 3/4 cup butter rather than a full cup.
I added onion and 1/2 parmesian, 1/2 feta cheese. They were delicious! Even people who don't normally like spinach enjoyed them.
Had lost my original recipe for Spinach Balls and made this recipe for a wedding this past weekend. I was in Oklahoma and many thought they were sausage balls. However, they were a big hit! I didn't change any of the ingredients.
I strongly agree with the previous 5* ratings.
FYI: For 150 people, we made the used 12 boxes of spinach. Definitely plan on 3 bites per person, many had more. We made them on Wednesday, cooled and stored them in large zip lock bags. We thawed and reheated them for the wedding on Saturday night. No problem!!
Delish!!! I like making these with other cheeses like cheddar and mozzarella too. I put all the ingredients into the food processor and whir them together - super fast, super easy, and super yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 110
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