Spinach Balls

Sorting through my appetizer recipe file I came 

upon this old recipe I hadn't made in decades 

 many years. So, I decided to make it for our ladies 

card group last night.

It's March and I wanted something green !

Finger food, easy to nibble on, great with a glass of

 wine or tea, and can be made ahead.

That's all I needed to bring it out again.

 Ingredients include; Stove Top mix, 

frozen spinach, eggs, onion ,butter, 

Parmesan, and seasonings.

 Cook the spinach and drain.

 Chop an onion.

 Melt the butter in a large bowl in the microwave 

for 1 minute. Whisk the eggs in a smaller bowl.

 I used the empty egg bowl to press out all the 

extra moisture from the spinach. Works great.

 Combine everything.

 TIP: If you've emptied out the container of 

shredded cheese, toss the container in the 

recycle bin but keep the cap and 

toss it in the dishwasher. Why, later.

 Once the mixture is well combined,

 Put a lid on it!  Refrigerate 2 hours or longer. 

That makes it easier to handle.

 Measure out about 1-1/2" balls. 

Then roll in your hands to shape.

Freeze them on a cookie sheet, or you can bake

 them right away at 350 for about 25-30 minutes

 until slightly golden and it smells good in your kitchen.

This makes a lot of balls, so I always freeze some 

and then toss them into a  Ziploc bag. 

Thaw and bake for 30 minutes

 whenever you want a little snack. 

I've also baked them the last 30 minutes

 with a roast chicken to serve as a side,

 little spinach stuffing balls.

Now, for the caps; they fit on most mason jars.
These are Classico sauce jars filled with; cheese,
breadcrumbs and mini chocolate chips.
 Easy to store and shake out.

Spinach Balls

2 boxed frozen chopped spinach

1 box Stove Top stuffing mix-chicken flavor
 (stuffing and seasoning packet)

4 eggs

1 onion, finely chopped

 1-1/2 sticks butter, melted

1 C grated Parmesan cheese

1 t thyme

1 t garlic powder

1 t pepper

1 t salt

Microwave the spinach in a covered container

 for 8 minutes, stirring once.

 Drain well in mesh colander.

(Use the small bowl to press out extra moisture)

Microwave the butter in a large bowl for 1 minute.

Whisk the eggs in a small bowl. 

Combine all ingredients in the large bowl. 

Cover and refrigerate for two hours.

Shape into 1-/1/2" balls. Freeze some on a tray, 

then store in a plastic bag until ready to bake.

 Bake the remaining balls @375 for 20 min.

Bake frozen balls for 30 minutes. 

Enjoy!