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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.

 

 

 


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