Tuesday, April 24, 2012

Spinach Balls

Balls.  Need I say more?  Yes, I probably should say more.  Spinach balls – that’s better.  It’s amazing, really, how many recipes I have that end up in ball-form.  Meatballs.  Cake balls.  Bitter-BALL-en (coming soon).  The size and shape are perfect for party food, snacks, portion control, etc.  Freud might have had something different to say about it.  But come on, how many of you can pass up ball-shaped food at parties?  ...  That's what I thought.  

Thank you to my friend Susan for inspiring this recipe.  A unique treat, these are soft dressing (stuffing) balls with a delicate green crunch.  They can be an appetizer or a side, or just a snack in front of the BALL-game.  Serve them with sour cream.

 2 T. Olive oil
1/4 C. onion, finely chopped
2 garlic cloves, minced
2 10 oz. Pkgs. Frozen chopped spinach
2 C. Stuffing Mix
1 C. Parmesan cheese, grated
6 Eggs, beaten
3/4 C. Butter, softened
1/2 t. salt
1/2 t. fresh thyme, chopped
1/4 t. pepper

Preheat the oven to 400 degrees.  Drain the spinach and set aside.  In a skillet, heat the olive oil and sauté the onion until translucent.  Add the chopped garlic and sauté until fragrant.  Add the spinach and toss to combine.  Remove from heat and place in a large bowl, allowing the mixture to cool slightly.  Add all of the remaining ingredients and toss until well combined.  The mixture will be wet.  Scoop the mixture into heaping tablespoons and roll into balls.  Place on a greased baking sheet and bake for 25-30 minutes or until the balls are golden brown.  

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