Prep 2 hrs 10 mins
Cook 20 mins
I got this recipe from my mother-in-law, who says these were my veggie-hating husband's favorite childhood snack. They are a great way to get kids to eat spinach!! Prep time includes chill time. This can be a little salty depending on the butter, cheese and bread crumbs you use, if you are concerned about saltiness use unsalted butter and garlic powder in place of the garlic salt. I have also made these with only 1/2 cup of melted butter (1 stick) and they are just as good but you need to spray the cookie sheet because they will stick.
- In a large bowl, combine all ingredients until well mixed.
- Roll into 2 inch, walnut-sized balls.
- Chill in the refrigerator for 2 hours.
- Place on an ungreased cookie sheet and bake at 350ºF for 20 minutes.
Tasty. My kids ate this without any complaints which is always a plus! I made my own bread crumbs using sourdough bread and increased the frozen spinach to 28 oz and didn't have any problems with anything being too salty. These are easily portable; they worked well in the kid's lunchboxes and didn't last long enough to freeze. A real keeper for us!
5 stars because my KIDS loved them! What a great way to get that nutrition into them! Followed the recipe as written except for the garlic salt (used garlic powder instead) and had to use crushed saltines instead of bread crumbs. The only complaint was that I ran out of them! I'm thinking these would be good with ranch dip!
these were great! only change i made was to use stovetop stuffing instead of the seasoned breadcrumbs. they were a bit tedious to roll into balls, so i refrigerated the mixture until it firmed up a bit and then rolled up. i flash froze and threw into a large ziplock until i needed them, which was great because i was able to make them well in advance. thanks for posting, will make again!