Spinach Balls
Servings
Prep Time
Cook Time
Ready In
Recipe: #34413
February 27, 2020
Categories: Comfort Food, Side Dishes, Eggs, Vegetables, Appetizers, Onions, Spinach, North American, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Brunch, Entertaining, Fall/Autumn, Picnic, Potluck, St. Patrick's day, Weeknight Meals, Oven Bake, Vegetarian, Frozen Vegetables, Make it from a box, Hot Appetizers, All Occasions more
"These Spinach Balls are made with packaged herbed stuffing mix and frozen spinach. The original recipe calls for two small onions, which came out to 1 1/2 cups when I measured it to write it down here. I found this recipe at thekitchenismyplayground.com. NOTE: One ball per serving, supposedly 60 balls. Mine are always a little too big, so I never get that many. This does not use the kind of Parmesan with the plastic jar with the green lid. It uses the kind in the refigerated section; shredded or grated."
Ingredients
Nutritional
- Serving Size: 1 (44.1 g)
- Calories 63.5
- Total Fat - 4.2 g
- Saturated Fat - 1.9 g
- Cholesterol - 95 mg
- Sodium - 77.6 mg
- Total Carbohydrate - 2.7 g
- Dietary Fiber - 0.6 g
- Sugars - 0.4 g
- Protein - 3.9 g
- Calcium - 34.7 mg
- Iron - 0.8 mg
- Vitamin C - 2.9 mg
- Thiamin - 0 mg
Step 1
Heat the oven to 350 degrees Fahrenheit.
Step 2
The spinach needs to be drained really well first. It needs to be as dry as you can get it. I squeezed it out with my hands and then I dried it more with paper towels. Whatever method works for you.
Step 3
Next, get a mixing bowl and mix everything together until it's all combined.
Step 4
Spray or grease a baking sheet. Form the spinach mixture into 1 inch balls and place them onto the baking sheet, cooking them for 20 minutes.
Step 5
Serve them hot or at room temperature.
Tips & Variations
No special items needed.
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