This is a recipe that my mom made for us while I was growing up. She would make them for special occasions like Christmas, but also for just a Sunday night dinner. She served them as a side dish, and in our house growing up we always had a lot of side dishes! We loved them more than the main dish - I still do! As I have gotten older and found the recipe on-line, I have seen it served as an appetizer also.
When we were first married I wrote done all of the recipes that my mom made that were my favorites. I put them into an old fashioned, before the internet, recipe box. Then I started to gather some recipes of my own and I wanted them stored in a way that made them easier to find so I started a 3-ring folder system. I don't really keep it up anymore, but I still use the recipes in it.
Be prepared because they are a little messy to make. You hands will get dirty! They're great to make in advance, freeze, and then just pop into the oven when you need a fast appetizer or side dish. (See *note)
Tonight, Christmas Eve, I am bringing them as an appetizer. Tomorrow, Christmas Day at my brother's house, I will bring them as a side dish. Along with the mashed potatoes that we are also bringing.
Spinach Balls
2- 10 ounce packages frozen chopped spinach
6 eggs
2 1/2 cups herb-seasoned stuffing mix
1 cup grated Parmesan cheese
1/2 cup butter, softened
Salt and pepper
Cook spinach according to package directions. After it's cooked I put it into a colander and continue to push it down in order to get it as dry as I can.
In a bowl beat the eggs. Add the spinach, stuffing, grated Parmesan cheese, softened butter and some salt and pepper. Mix well. Use your hands to form the mixture into 1-inch balls on a baking sheet.
You can bake immediately in a 350° oven for 10 minutes or until heated through. Serve warm. Make about 35.
*To make ahead, freeze the balls before baking. Place on backing sheet in freezer just until balls are frozen. Transfer balls to a freezer bag; seal tightly and store in your freezer for up to 2 months. To serve, place the frozen balls on a baking sheet. Bake in a 350° oven for 20 minutes or until heated through.
When we were first married I wrote done all of the recipes that my mom made that were my favorites. I put them into an old fashioned, before the internet, recipe box. Then I started to gather some recipes of my own and I wanted them stored in a way that made them easier to find so I started a 3-ring folder system. I don't really keep it up anymore, but I still use the recipes in it.
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| Rustic, but it still works! |
Be prepared because they are a little messy to make. You hands will get dirty! They're great to make in advance, freeze, and then just pop into the oven when you need a fast appetizer or side dish. (See *note)
Tonight, Christmas Eve, I am bringing them as an appetizer. Tomorrow, Christmas Day at my brother's house, I will bring them as a side dish. Along with the mashed potatoes that we are also bringing.
Spinach Balls
2- 10 ounce packages frozen chopped spinach
6 eggs
2 1/2 cups herb-seasoned stuffing mix
1 cup grated Parmesan cheese
1/2 cup butter, softened
Salt and pepper
Cook spinach according to package directions. After it's cooked I put it into a colander and continue to push it down in order to get it as dry as I can.
In a bowl beat the eggs. Add the spinach, stuffing, grated Parmesan cheese, softened butter and some salt and pepper. Mix well. Use your hands to form the mixture into 1-inch balls on a baking sheet.
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| The mix - ready to be formed into balls. |
You can bake immediately in a 350° oven for 10 minutes or until heated through. Serve warm. Make about 35.
*To make ahead, freeze the balls before baking. Place on backing sheet in freezer just until balls are frozen. Transfer balls to a freezer bag; seal tightly and store in your freezer for up to 2 months. To serve, place the frozen balls on a baking sheet. Bake in a 350° oven for 20 minutes or until heated through.
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| Headed for the freezer! |
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