This is a Gr8 make ahead holiday appetizer. Keep some in your freezer for last minute guests.
Course: Appetizer, Snack
Keyword: Super Simple Spinach Balls
1 ¼" cookie scoop, if available
Cookie Sheet or Baking Pan
32ouncesfrozen chopped spinach, thawed and excess moisture squeezed out
6eggs, slightly beaten
2cupsgrated parmesan cheese
4cupsgrated jack or pepper jack cheese, about 6 ounces
1teaspoondried thyme leaves
14ouncesPepperidge Farm Stuffing, one large bag, classic stuffing (not cubed stuffing)
Simple Sauce, recipe below
¼ - ½teaspoonpaprika
Prevent your screen from going dark
Preheat oven to 400°F.
Squeeze the excess water from the spinach and put into a large mixing bowl. (If the spinach is not chopped small enough, then go ahead and chop some more.)
Add the remaining ingredients and mix well by hand. (I wear latex gloves while mixing and making the balls.)
Form the mixture into 1-inch balls using a small cookie or ice cream scoop or just roll into a ball with your hands. (I use a medium cookie scoop.)
Place the balls on a cookie sheet. They can be close together, just not touching.
Bake for 8 - 10 minutes until warmed through and a bit golden brown.
Let cool a few minutes and then transfer to a serving plate.
Combine all ingredients and serve.
Gr8 Do-Ahead Tip:
These spinach balls can be made through step 5 and then frozen on the cookie sheet for about an hour. Once frozen, put the balls in a plastic container or plastic freezer bag. They will keep for 1 - 2 months in the freezer. When ready to bake, take out as many balls as you need and bake as directed above for about 20-30 minutes (no need to thaw before baking).