July 8, 2011

Spinach Balls

Yum
Spinach Balls are always a crowd-pleasing party favorite.  With a combination of spinach and stuffing mix, who can resist?

This recipe had me at stuffing.  I love stuffing.  Not that these spinach balls have absolutely anything to do with Thanksgiving, nor should I be even thinking about Thanksgiving in July, but stuffing is my favorite Thanksgiving food.  So mixing seasoned stuffing with a whole lot of spinach and turning it into a two-bite little spinach ball treat?  Oh, yes, ... I'm all about that.  I whipped up a batch of these little gems this week and popped them in the freezer.  That way I can grab out just a few as I need them for a quick appetizer.  Perfect!  I love dishes that are freezer-friendly like that, allowing me to be at-the-ready with tasty treats.  With summertime company coming, that's what I need! 

So how do we make these Spinach Balls?  Mix up some seasoned stuffing crumbs, a whole lot of frozen spinach (well-drained, of course!), onion, eggs, melted butter, and some Parmesan.



Roll the mixture into little spinach balls and put them on a baking sheet.


Pop the spinach balls in the oven for a little bit.  They'll bake up into these really yummy stuffing balls!! ... uh, I mean Spinach Balls.  Yes, that's what they are ... Spinach Balls.  But maybe, just for me, I'll start calling them Stuffing Balls.

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Spinach Balls
Source:  A friend

Ingredients
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


Directions
1.  Mix all ingredients until well combined.  Form into about 1" balls; place on a baking sheet sprayed with cooking spray.  

2.  Bake at 350 for 20 minutes.  Makes approximately 60 balls.

NOTES:
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).

Enjoy!



66 comments:

  1. Mmm, I love stuffing, too. Sometimes I skip the turkey and potatoes and just take an extra helping of stuffing on Thanksgiving. I think I'd love these little balls.

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  2. What a wonderful recipe, and a great party food! Thanks for linking these up to my Super Bowl Eats and Treats Party!

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  3. What a different take! I make something called Spinach Balls, too, but they don't have breadcrumbs. Instead I use a baking mix, usually gluten-free Bisquick. Fun recipe!

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  4. These were excellent! Made them for a dinner party tonight & everyone loved them! Thanks for sharing!

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  5. Are these just pop in your mouth or would they be good with sauce?

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    1. They are FABULOUS just pop-in-your-mouth! But I do believe they would also be good with a dipping sauce ... I would go with something kind of light if you did pair them with a sauce. Or, perhaps something with a bit of spicy kick ... like maybe a mild horseradish sauce. Enjoy!

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    2. They are great with a chutney sauce. I serve coriander and tamarind. This is how a fabulous Indian restaurant serves them, and I used to buy them to take to parties/dinners for appetizers with these sauces. People went wild for them even when they were unfamiliar with or had a notion that they wouldn't like Indian food. Now I make my own balls (so I always have some) and buy the sauces. BTW - I have always cooked the spinach, but will try using it raw per this recipe - it will sure save some time. It also looks form the photo like the croutons are a bit crushed - another good idea to blend better.

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  6. I love these! I have tried them with every flavor of stuffing. My family likes the herb stuffing the best. They are always gone at our church dinners too.

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  7. Can not WAIT to try these...:)

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  8. This looks so very good--I love spinach and stuffing both, so I imagine this must be quite wonderful!

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  9. Great recipe and one more feature on the RecipeNewZ Facebook page: http://www.facebook.com/RecipeNewZ

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  10. Partying from Recipe for my Boys. Thank you for sharing this recipe. These look delicious and I'm all for freezing and having things on hand. They look easy to put together.

    We may have met by chance...but we become friends by choice.
    http://simpleesue.com/try-one-new-recipe-a-week-best-pa-dutch-apple-dumplings

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  11. i just made these for a Sunday dinner we're having with a turkey and mashed potatoes, everyone loved them! i even managed to please the biggest critic, my ten year old brother! i think Im going to make them and bring some to thanksgiving dinner! thanks for the recipe! love your page :)

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  12. Thanks for sharing at Thursdays Treasures. Love that you used stuffing. What a great idea.

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  13. These look scrumptious! Can't wait to try them but not sure whether they are served hot or cold? All posts just say they served them. I need to take something but I have no way to keep them hot or warm. Help!! thanks and Happy Thanksgiving to you and yours & all posters too!

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    Replies
    1. Ideally, serve them straight from the oven ... but they're good at room temperature, too. Enjoy!

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  14. Try them with a spicy mustard, they are amazing that way! I make a slightly modified version of these every year for Thanksgiving and they always disappear

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  15. Wonder if there is a way to use fresh spinach to make this?

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    1. I'd like to know, too!

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  16. Hello
    I saw your recipe for spinach balls and I love it. I write from Mallorca and my English is not very good. I have only one question: in the bowl, when you have all the ingredients unmixed yet, there is one ingredient that seems right bread or something similar. It is an ingredient that I see in the list. Could you tell me who is?. The balls have a look appetizing.
    Thanks for your answer.











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    1. The 'stuff' in the bowl that looks like bread is the stuffing with herbs mix ... it's basically dried bread crumbs seasoned with some dried herbs. Here in the United States, we buy the mix at the grocery store. If it's not available where you are, you could try making your own bread crumbs with stale bread. Thanks so much for reading The Kitchen is My Playground!

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    2. Or I bet you could use crushed crackers instead.

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    3. A la mallorquina/ín, lo que ves es lo que se usa en Estados Unidos como relleno para el pavo de Acción de Gracias o en Navidad. En mi pais lo conseguimos porque pertenecemos a E.U. Básicamente es pan seco trozeado pequeñito con distintas especias como tomillo, salvia, romero, perejil, polvo de ajo, polvo de cebolla, etc. Es un producto americano por lo cuál no creo que se consiga en Mallorca pero creo que hecho en casa quedaría buenísimo. Soy puertorriqueña, hija de Salmantina. Toda mi familia materna vive en España. Espero haber sido de ayuda. Saludos desde Puerto Rico.

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  17. My mom always made these for parties and always a hit. I make a half batch and put in my casserole dish and bake for the same time and serve it as a side dish..... also I found that if you make them and place them in a slow cooker with foil layers they stay warm for pot lucks and such, but they are just as fabulous at room temperature.

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    1. Ooo, thanks for the slow cooker with foil layers tip!

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  18. Where did this recipe come from? Can you please post your references?

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    1. The source is noted right below the recipe title ... 'a friend.' I have no idea where she got the recipe.

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    2. I think it is an original way to eat spinachs !!!

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    3. This is a very old recipe. I was making these 30+ years ago, and it is still a favorite. A honey mustard sauce is good with these.

      Vicky

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  19. Do you prepare the stuffing as per directions on package first or pour in the dry ingredients?

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    1. You use the stuffing mix dry. Enjoy!

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    2. Oh wow, I had all the ingredients on hand except the pepperidge farm so I crunched up some seasoned croutons. Still good though. I will surely make this again. :) Thanks for the recipe.

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  20. Just made these and they are FABULOUS!!!! Thanks so much for sharing!!!

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  21. These tasted delicious. I had a little problem because the stuffing mix I got was cubed. I usually make stuffing from scratch so I had never bought mix before and didn't know there was difference! :( They still came out great, just needed to add a bit more stuffing to make them come together. Thanks for sharing the recipe!!

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  22. These are delicious!! I made them for my granddaughter's graduation party, and everyone loved them. I pre-baked and froze them. The day of the party all we had to do was reheat them. They looked so pretty on the serving tray as well. Thanks so much for the recipe, Tracey.

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  23. Please lt me know if you use fresh Parmesan or in the can?

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    1. I used shredded Parmesan I buy pre-shredded in plastic containers at the grocery store. I suppose 'the can' would work, but I much prefer fresh or non-can shredded. Enjoy!

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  24. I made these for Christmas Eve at my house. I thought after reading all the comments that these would be a big hit. Nope they weren't. They taste OK but they aren't fabulous. I don't think even a 1/4 of them were gone.

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    1. That's one of the many beauties of our world ... we all have different tastes! :-)

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  25. These look like a great upgrade for stuffing balls :)

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  26. These look fabulous! I am excited to be featuring them Thursday night at Tickled Pink Times Two! I can't wait to see what else you link up :)
    Happy New Year!!

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  27. Thank you, Tracey! These were very loved at our Super Bowl party :)

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  28. Can you use fresh spinach instead of frozen? If so, any modifications that need to be made? Thank you!

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    1. And I wonder if you can use fresh garlic instead of garlic salt?

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    2. I've never tried making them with fresh spinach, so I'm not really able to speak that. I would imagine it could be worked out! You can probably use fresh garlic just fine. If you try these changes out, let me know how they go!

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  29. I'm wondering if they reheat well. I'm going to make these next Thursday night for a potluck on Friday.

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    1. Yes, these reheat very well. Just pop them in the oven for a few minutes 'til heated through.
      Enjoy!

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  30. Stuff this in a mushroom cap and bake, talk about kicking it up a notch.

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  31. Someone commented above about using fresh spinach! She said she had to adjust the ingredients a bit, they were too moist, and she added an extra cup of stuffing, but they turned out very good! I have bad hands and squeezing most anything is a real challenge for me, I'm thinking fresh spinach might be the way to go! I'd give it a rough chop before combining with the other ingredients...can't wait to try this! :D

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    1. I use a rolling pin and paper towels to dry my spinach. Works great, and saves my hands.

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  32. oooohhhhhhh.....stuffing AND spinach!!!! I can't wait to try these.....and in a mushroom cap?????? ooooooooohhhhhh.

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    1. That's a really good idea! You could use the big ones too and fill it up, and it could be like a meal!

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  33. I added ground sausage to these and served them for dinner with salad and couscous, and they were very tasty! I added in more of the stuffing to help them stick together. Thank you for the idea, your blog is very nice!

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  34. I used the parmesen in the can in the grocery deli department. The balls wanted to burn on the bottom when they were cooked for 20 min at 350. Suggestions?

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  35. Mine were too wet to roll into balls so I added another cup of stuffing (as someone mentioned above). The batter was still to loose to roll so I put them in mini muffin pans and made tiny quiches instead

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  36. I added about a cup of grated mozzarella cheese, they came out great. I like the mini muffin pan idea, going to try that next time. Thanks for a great recipe!

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  37. I know you said these freeze well, but what about refrigerate? I wanted to serve these for a party tomorrow and wanted to get a head start on the cooking today. Do I still need to freeze them? Or will they be ok in the fridge one day?

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    1. Yes, you can refrigerate these Spinach Balls just fine. Just heat them back up in the oven just before you'd like to serve them. Enjoy! {and have fun at your party}

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  38. Just made these for the kids and though they were skeptical of the green stuff in the stuffing balls, I conveniently was able to call them Leprechaun balls, and there were no more questions asked! (I may or may not have been called the best cook ever by my 6 year old!)

    Definitely plug these around St. Patrick's day!

    Thank you!

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    1. Soooo clever to call them Leprechaun Balls! I LOVE it!!! And I love that huge compliment from your 6 year old ... making memories right there. :-)

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  39. Made these for a party. They disappeared quickly. Absolutely delicious.

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    1. I'm so glad you enjoyed them, Elaine. That makes me smile!

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  40. Do you can explain what´s stuffing? bread, meat, ...? i´m from Mexico, Thank you.

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    1. Hi, Monica! Stuffing is basically dried, crumbled bread. Seasoned stuffing mix is sold in bags in the grocery store here in the States. If stuffing mix isn't available in Mexico, just use dried bread crumbs and season them with a little bit of salt, pepper, and dried parsley. Enjoy!

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