Although the Spinach Balls recipe is a tried and true classic, it has some not-so-classic options, like the addition of mushrooms or feta cheese.
And Spinach Balls can be served as appetizers, finger food, or side dish, or even in place of meatballs on top of spaghetti.
I can't say for sure that you'll grow muscles, but it is a great way to eat your spinach, nevertheless.
2 10-ounce packages frozen chopped spinach, thawed
2 cups seasoned (herbed) stuffing mix
1 cup grated Parmesan cheese
1/2 cup melted butter
1 cup finely chopped onions or green onions
2-3 cloves garlic, minced
3 eggs, beaten
1/8 teaspoon ground nutmeg
Squeeze the spinach dry. Do it again, with paper toweling.
Crush the stuffing mix into fine crumbs either with a rolling pin or in a food
processor. (Optional step, depending on whether you want smooth or lumpy spinach
Preheat the oven to 350°.
In a large bowl, combine the spinach, stuffing mix, Parmesan cheese,
butter, onions, garlic, beaten eggs, and nutmeg thoroughly. Roll the spinach
mixture into 1-inch balls and place them on ungreased cookie sheets. Bake until
lightly browned, 20 to 30 minutes.
As appetizers, serve warm or cool, skewered with party picks
and with dipping sauce, if you like, on the side. (Dill Dipping Sauce is good.) As a side dish, or atop spaghetti,
serve warm and un-skewered of course. Makes about 40 spinach balls.
Dampening your hands with water makes forming the spinach balls easier.
You can freeze the prepared, cooled spinach balls in freezer bags up to 3 months ahead of the party. Then thaw and reheat them on cookie sheets in a 350° oven for about 15 minutes.
• Add 1/2 to 1 cup of chopped mushrooms or feta cheese to spinach mixture.
I found a great recipe for Cold Spinach Balls. They're made
with fresh, wilted spinach and served with a peanut-agave sauce. Perfect for
those big bags of spinach from the warehouse store, but you'll have to double
or triple the recipe to use it all.