Super Simple Spinach Balls
This is a Gr8 make ahead holiday appetizer. Keep some in your freezer for last minute guests.
Servings: 54 pieces
- 32 ounces frozen chopped spinach, thawed and excess moisture squeezed out
- 6 eggs, slightly beaten
- ¾ cup minced onion
- ¾ cup butter, melted
- 2 cups grated parmesan cheese
- 4 cups grated jack or pepper jack cheese, about 6 ounces
- 1 teaspoon dried thyme leaves
- ½ teaspoon cayenne
- 14 ounces Pepperidge Farm Stuffing, one large bag, classic stuffing (not cubed stuffing)
- Simple Sauce, recipe below
- ¼ cup mayonnaise
- ½ teaspoon dijon mustard
- ¼ - ½ teaspoon paprika
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.
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).