Seasonal Flavors: Spinach Balls

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When the markets or your gardens are full of spinach, here is a delicious little tidbit to prepare with all this abundance.  The recipe was provided to me many years ago by my friend Susan. I was grateful and spread the recipe far and wide, and now in this issue of the Crozet Gazette, wider still. Susan’s recipe calls for frozen spinach, but fresh is of course much preferred. I’ve also substituted breadcrumbs for her recommendation of packaged stuffing mix.

This is the perfect thing to take to a party where an appetizer has been requested of you. It’s a bit time-consuming to prepare, but is delicious finger food for those garden parties in your future.

Spinach Balls

  • 2 cups Pepperidge Farm stuffing mix OR seasoned bread crumbs
  • 2 boxes frozen spinach, thawed and drained OR 1 ½ lb fresh spinach, chopped steamed and drained
  • ½ cup grated parmesan cheese
  • 1 large onion, minced
  • 4 eggs, beaten
  • ¾ cup melted butter
  • ½ tsp salt

Mix all ingredients. Chill for at least ½ hour. Form into 1-inch balls. Bake for 15 – 20 minutes at 350°F

Serve immediately, or at room temperature.

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