We had a great Super Bowl. Not only did the Giants win, but we went to our friends house and had a lot of fun. I took a veggie tray with me and then I tried a new recipe for a snack. This recipe, Spinach Balls or rather, Savory Spinach Bites, was something I wasn't really sure about, but I had all the ingredients in the house, so I decided to try them. I made a batch of homemade marinara sauce on Saturday and took it with the spinach balls. Everyone really enjoyed them, I shared some with friends, and I brought some home as well. They are now in lunches for this week!
Savory Spinach Bites
Servings: 18-24 spinach bites, depending on how big you make them
1/2 cup (1 stick) unsalted butter
1 small onion, chopped (about 1/2 cup)
1 teaspoon minced garlic (about 1 clove)
2 10-ounces packages frozen chopped spinach, thawed and drained
1 8-ounce bag of herbed seasoned stuffing mix
6 large eggs
1 cup grated Parmesan cheese
Salt and pepper, to taste
1. Preheat the oven to 350 degrees.
2. In a large sauté pan over medium heat, melt the butter.
3. Add onion and cook until the onions are translucent and soft, about 5 minutes or so.
4. Add the garlic and cook until fragrant, about 30 seconds. Remove the pan from the heat and let cool.
5. In the meantime, remove excess water from thawed spinach by pressing it between paper towels. **You do not need to cook the spinach.
6. In a large bowl, combine the stuffing mix, spinach, eggs, Parmesan, salt and pepper, and onion/garlic mixture. Combine well.
7. Line a rimmed baking sheet with parchment paper.
8. One at a time, using your hands, roll the mixture into individual 1-inch balls. Place each one on the parchment-lined baking sheet.
9. Bake the balls for about 15-20 minutes, or until very slightly browned.
My Notes: I used a 14 oz bag of Pepperidge Farm Stuffing that was in the cabinet. I added mozzarella cheesed, shredded, because I ran out of Parmesan cheese, used 10 eggs, and had to add a bit of bread crumbs and dry oatmeal because it was a little too moist. I also added fresh basil from my basil plant.