Monday, 22 October 2012

Spinach Balls

2 (10 oz.) packages frozen spinach, thawed & well-drained
2 small onions, very finely chopped (I use a food processor)
2 1/4 c. stuffing with herbs (I use Pepperidge Farm)
6 eggs, beaten
1/2 c. melted butter
1/2 c. Parmesan cheese
2 tsp. garlic salt
1 tsp. black pepper

Mix all ingredients until well combined.  Form into about 1" balls; place on a baking sheet sprayed with cooking spray.  Bake at 350 for 20 minutes.  Makes approximately 60 balls.
Spinach balls may be frozen, either baked or unbaked.  (I always freeze mine pre-baked.)
For pre-baked balls:  Remove from freezer about 30 minutes prior to reheating.  Reheat in a 350 degree oven for about 10 minutes.
For unbaked balls:  Remove from freezer 30 minutes before cooking.  Bake as directed (350 for 20 minutes).

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