Spinach Balls
Savory baked spinach balls make a simple, crowd-pleasing appetizer or snack.
Servings: 20 servings
Ingredients
- 20 ounces frozen chopped spinach two 10-ounce packages, thawed and squeezed dry (total 20 oz)
- 1 cup dried boxed stuffing mix crumbled
- 4 large eggs
- 3/4 cup Parmesan cheese grated
- 1/2 teaspoon thyme
- 1/4 cup butter melted
- 1 medium garlic clove crushed
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or lightly grease it.
- Thaw the frozen spinach and squeeze out as much liquid as possible using paper towels or a clean kitchen towel.
- In a medium bowl, combine the squeezed spinach, crumbled stuffing mix, eggs, grated Parmesan, thyme, melted butter, crushed garlic, and salt and pepper. Mix until evenly combined.
- Refrigerate the mixture for 20 minutes to firm up so it is easier to shape.
- Remove the bowl from the refrigerator and roll the mixture into 1-inch balls; you should get about 40 balls.
- Place the spinach balls on the prepared cookie sheet, leaving a little space between them, and bake for 15 to 20 minutes until heated through and lightly golden.
- Remove from the oven and serve warm.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Cookie sheet
- Parchment paper or nonstick spray
- Oven
- spatula or spoon
- Paper towels or clean kitchen towel
Notes
- These freeze well and can be baked from frozen.
- Chill the mixture before rolling to make shaping easier.
- Press out excess moisture from spinach thoroughly.
- Use crumbled stuffing mix for best texture.