Honey's spinach balls
Source of Recipe
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Recipe Introduction
These are easy, delicious and portable, and can be made ahead of time and frozen as well as multiplied. The spinach balls can be fried in olive oil or baked. You also can adjust the ingredients to suit your taste. Add garlic!
List of Ingredients
Makes about 32 appetizers, or 10 to 12 side-dish servings
1 small onion, finely chopped
1 tablespoon butter
2 (10-ounce) packages frozen spinach, thawed but not drained
1 large egg
1 cup Italian-style bread crumbs
1 cup or more shredded Romano cheese
Salt and pepper
If frying, about 3 cups olive oil
Optional: More shredded Romano; marinara sauce
Saute onion in butter until soft but not browned. Place in large mixing bowl with undrained spinach, egg, bread crumbs, 1 cup Romano and salt and pepper to taste. Mix thoroughly. Let mixture sit 5 to 10 minutes to allow dry ingredients to absorb moisture. Then form a 1-inch ball with mixture to see if ball holds its shape; if it doesn't, add more Romano. Form remaining mixture into compact 1-inch balls, rolling in your palms to make smooth; you should end with about 32.
If frying: Heat 1 inch of oil in a large deep skillet until moderately hot. Fry spinach balls in small batches until golden brown, 3 to 6 minutes, turning once so they will brown evenly; do not overcook or spinach will be dry. Drain on paper towels. Skim any drippings from oil between batches.
If baking: Preheat oven to 350 degrees. Arrange spinach balls on a baking sheet coated with nonstick cooking spray, and spray spinach balls lightly with it. Bake uncovered until golden, about 25 minutes; do not overcook.
Serve warm or at room temperature. If desired, sprinkle with Romano, or serve marinara sauce on the side for dipping.
Recipe
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