Source: My mother-in-law
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 cups crushed herb stuffing mix
1 cup grated Parmesan cheese, firmly packed
1/2 cup butter, melted
4 scallions, chopped
3 eggs
1 dash nutmeg
Combine all ingredients in a large bowl. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Arrange spinach balls on an ungreased cookie sheet and bake 10 to 15 minutes at 350ยบ until lightly browned. Serve with your favorite mustard for dipping.
My notes: These are very easy and very tasty. There is no need to thaw before baking, but you may have to adjust the amount of baking time.
Those are the same ones I make! Or very similar. Mine is from a Molly O'Neill cookbook if memory serves. Delicious!
ReplyDeleteHi Julie. I think this is one of those recipes that has made the rounds for so long that no one really knows who the original author is or was. :)
ReplyDeleteYum! I love spinach and these sound so good!
ReplyDeleteOh, I remember these!! Years ago, I was at a party and these were hands down the most popular item. People were standing around the platter eating them all up, almost fighting over them.
ReplyDeleteAre those "Lindrusso's famous Spinach Balls"? I heard a lot about them at CLBB. They look yummie
ReplyDeleteHi Dani - Yep, that's them. :)
ReplyDeleteAlysha, I've heard so much about your famous spinach balls I've decided they are a must for our Thanksgiving appetizers this year (kind of insane to have appetizers before eating a giant meal, but hey, it only comes once a year!)...I'm wondering if there's a particular mustard you recommend for them. I'm not a mustard fan myself, so I have no idea what would be good. Any suggestions?
ReplyDeleteHi Elisabeth. We always just use Grey Poupon Dijon mustard because that's what we always have on hand, but just about any mustard would be good. Well, except for maybe something like French's. :)
ReplyDeleteI think a whole grain mustard would be nice or maybe even a honey mustard.
Thanks! I was thinking about a honey mustard - I think I might give that a try.
ReplyDelete