(Photo credit: Karan – 9 years old)
I have served this appetizer about a dozen times, and it is always a hit. Can be made ahead of time and stored in the freezer; just take out and bake before serving. (See NOTE at end of post about stuffing mix and eggs.)
Baked Parmesan Spinach Balls
(Makes about 40 balls)
- 2 (10 oz) packets frozen chopped spinach (thaw & drain well)
- 1 (6 oz) stuffing mix – about 2 1/2 cups, any flavor
- 1 cup grated Parmesan cheese
- 5 eggs (lightly beaten)
- 3/4 cup butter (melted)
- 1 tsp salt
- 1 tsp crushed black pepper
- 1/2 tsp crushed red pepper (optional)
1) Preheat oven to 350*
2) Thaw and squeeze out water from the spinach and place in a large bowl.
3) Add stuffing mix, eggs, cheese, butter, salt and peppers. Mix well but gently.
4) Measure out tablespoons full of mix and shape into balls (I use a small ice-cream scoop).
5) Place on a lightly greased cookie sheet and bake for 8-10 minutes.
6) Alternately, you can freeze the spinach balls uncooked – cover the cookie sheet with plastic wrap and place in the freezer for several hours. Once frozen, you can remove the balls and store in a ziplock bag till ready to use.
Bake frozen spinach balls 12-14 minutes at 350*
NOTE: I’m assuming that the boxed stuffing mix can be substituted with homemade coarse bread crumbs and seasonings. I have previously successfully substituted ground flax seeds for eggs when using as a binding agent (1 Tbsp flax seed powder and 3 Tbsp water – stir well and set aside for a few minutes; then mix in.) I plan on using these substitutions the next time I make this dish, and will update the post on whether it was a success. If you beat me to it, please leave a comment on how it turned out.