Spinach Balls (appetizer)

"Very handy to have in the freezer for the holidays - easy to make"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by happy2bme_9_8206787 photo by happy2bme_9_8206787
photo by Laurita photo by Laurita
Ready In:
35mins
Ingredients:
6
Yields:
6 dozen
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ingredients

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directions

  • Cook spinach according to instructions, drain in a sieve, use back of a wooden spoon to press the spinach against the sieve to get as much moisture as possible out In a bowl combine the spinach, stuffing mix,cheese, eggs, butter, salt& pepper Mix thoroughly& roll into small balls 3/4 to 1" size.
  • Place on a cookie sheet& freeze.
  • When frozen place in a plastic zip lock bag.
  • To serve place frozen balls on a cookie sheet and bake at 350F 10-15 minutes or until lightly browned If you are doing them fresh or thawed only bake for 7-10 minutes.
  • Serve hot.

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Reviews

  1. These are so yummy! They have a strange appearance, due to the spinach, but once people try them they'll be gone! I make these for Thanksgiving and Christmas dinner to serve as an appetizer.
     
  2. fast, easy and tasty. Keeps fine in freezer, when guys come for cigar smoke, they toss 'em down fast.
     
  3. Easy and delicious, frozen 1/3 of the recipe and had the spinach balls as a side dish with an Indian Curry. I did add a few dashes of chili sauce to the batch that I froze and it could take it with no problem!!
     
  4. Very good appetizer! I have been making these for a couple years, and every time I do, they disappear. I have to admit that I changed up the recipe from the start, just to add some other flavors and a little complexity, but I would say that this is a great base recipe to start from. <br/><br/>I add a few strips of crumbled bacon, and have also added roasted garlic (yum!) or sauteed garlic (minced and heated it up with the butter that is called for), green onion, and a handful of shredded mozzarella or crumbled feta. I tweak the spices depending on my mood and what they will be served with. Personally, we like the "green" flavor and texture, but I am certain that altering the ratios to suit your taste would be pretty easy.<br/><br/>I would give this 5 stars because we love it so much, but without the addition of other ingredients, it is just missing a little something. In fact, I made these for a party last year, and someone else made them as well just using the basic recipe (what are the odds?!). And though while hers were eaten, the ones I made with more flavors were devoured, and she even asked what I did differently so that she could adjust her recipe. And as others have said, GREAT to have on hand in the freezer. For sure a keeper recipe!
     
  5. Excellent do ahead appetizer. It is nice to have frozen appetizers available. I served these with Miller's Oyster Stuffed tomatoes. The contrast between red and green. . . . hot and cold was perfect. Thanks Bergy
     
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Tweaks

  1. BOB
     
  2. I love love love these! However I did make several changes which may have made it a little harder on myself but it was worth it to add flavor. Instead of cooking the spinach and draining it I cooked it in a skillet using only half the butter called for in the recipe. I added finely chopped onions and 3 cloves of garlic. I seasoned with nutmeg, chili powder, coriander powder, cumin powder, salt and finely ground fresh ginger. I also added 1 heaping tablespoon of tomato paste. I added the spinach and cooked the water out until it was completely dry. I let it cool then added the rest of the stuff. I also halved the Parmesan and added 1 cup of shredded mozzarella as a personal preference. Also, i was out of frozen spinach so I used two 13.5 oz. spinach cans, drained. I think this is why I didn't have a hard time rolling them up as per other reviews suggested. Thanks for a cool recipe!
     
  3. These were great - even after I modified them to lower the fat content. I used mainly egg whites instead of whole eggs and reduced the butter to roughly half I think. Also, I used the cranberry Stove Top stuffing and they were yummy and different. I also used Asiago cheese cuz that's what I had. AND I re-freezed the cooked leftovers, which tasted great the 2nd time around too!
     
  4. Aren't these awesome?!!! Thanks for posting the recipe Bergy! ^_^ I have a similar recipe which everyone always seems to love when I make it. My variations are: I add a teaspoon of thyme and 1 finely chopped onion (sauted before adding it to the mixture). I also have found that I prefer Peperage Farm herb seasoned stuffing mix instead of stove Top stuffing mix.
     
  5. These are one of my favorite appetizers to make. I always love anything that incorporates spinach. Sometimes when I make these I'll add four crumpled slices of cooked bacon to the mixture and I'll substitute a little bacon grease for some of the butter. But even when I make these just as the recipe calls for, it's a great recipe.
     

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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