Spinach Balls
Easy to make, small bite-size appetizers of spinach and cheese. Delicious when paired with marinara for dipping.
Servings 60 servings
Ingredients
- 2 10 oz packages of frozen spinach, thawed and well-drained
- 2 small onions, very finely chopped
- 2¼ cup stuffing with herbs
- 6 eggs beaten
- ½ cup Parmesan Cheese
- ½ cup melted butter
- 2 tsp garlic salt
- 1 tsp cracked black pepper
Instructions
- Mix all ingredients until well combined
- Form into 1 inch balls
- Place on baking sheet sprayed with cooking spray. I line with parchment or a silicon pad
- Bake at 350° for 20 minutes and balls are browned slightly.
Notes
Spinach balls may be frozen, either baked or unbaked. I freeze them unbaked. Freeze in single layer and then transfer to container.
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 about 30 minutes before cooking. Bake as directed (350 for 20 minutes).
Can serve with dipping sauce - I use a pre-made chunky marinara sauce.
This recipe was adapted from Betty Crocker http://www.bettycrocker.com/recipes/spinach-cheese-balls