Ingredients
Main Ingredients
- 2 (10 oz.) packages frozen spinach, thawed and well-drained
- 2 small onions, very finely chopped (preferably using a food processor)
- 2 1/4 cups stuffing with herbs (Pepperidge Farm recommended)
- 6 eggs, beaten
- 1/2 cup butter, melted
- 1/2 cup Parmesan cheese
- 2 tsp garlic salt
- 1 tsp black pepper
Instructions
- Drain Spinach: Thoroughly squeeze out the water from the thawed spinach using your hands or press between layers of paper towels to ensure it is well-drained.
- Mix Ingredients: In a large mixing bowl, combine the drained spinach, finely chopped onions, herb stuffing, beaten eggs, melted butter, Parmesan cheese, garlic salt, and black pepper. Mix until all ingredients are well incorporated.
- Form Balls: Shape the mixture into approximately 1-inch diameter balls using your hands.
- Prepare Baking Sheet: Spray a baking sheet with non-stick cooking spray and place the formed spinach balls evenly spaced on the sheet.
- Bake: Preheat oven to 350°F (175°C) and bake the spinach balls for 20 minutes or until lightly golden and cooked through.
- Serve: Serve the spinach balls hot or at room temperature as a tasty appetizer or side dish.
- Freezing Instructions: To freeze, place either baked or unbaked spinach balls in an airtight container. For baked frozen balls, remove from freezer about 30 minutes prior to reheating and warm at 350°F for 8-10 minutes. For unbaked frozen balls, thaw similarly then bake at 350°F for 20 minutes.
Notes
- Ensure spinach is very well drained to prevent soggy spinach balls.
- Using a food processor to chop onions finely ensures even flavor distribution.
- Freezing baked spinach balls is preferable for ease of reheating and best texture.
- These balls can be served hot or at room temperature, making them versatile for different occasions.
- Substitute Parmesan cheese with a similar hard cheese if unavailable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
