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Spinach Balls

Source of Recipe

posted by lindrusso at the Cooking Light board


Recipe Introduction

I served these at weenie roast at our house. Boy were they a hit!! And very easy to make, too. People kept coming back for more. I kept them warm in my slow-cooker on low. I was surprised that they don't have a really strong spinach flavor, considering you use 2 boxes. So I think spinach-haters could even eat these. I served them with Gulden's spicy brown mustard. I was also going to mix up some honey mustard, but I didn't have time. I couldn't find Peppridge Farms seasoned bread crumbs, so I used a box of Butterball One-Step "seasoned" Stuffing that I crushed up. I might try them with dry Italian bread crumbs next time. Also, I might use a little less butter, too.

List of Ingredients

2 (10 oz.) packages frozen chopped spinach, thawed and squeezed dry
2 cups crushed herb stuffing mix -- (like Peppridge Farms, etc.)
1 cup firmly packed grated Parmesan cheese
1/2 cup butter -- melted
4 green onions -- chopped
3 beaten eggs
1 dash nutmeg


Recipe

Combine all ingredients in a large bowl. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake.

Arrange spinach balls on a cookie sheet coated with Pam and bake about 15 minutes at 350º or until lightly browned.

Serve warm with your favorite mustard for dipping.