Spinach [Parmesan Cheese] Balls
In my attempt to be healthy recently I have been on a GREEN kick (smoothies, and pancakes, and muffins, and all sorts of yummy stuff made with spinach). Well now St. Patrick’s Day is passed and Spring is here (although I currently have a snow day on the first full day of spring… hmm). BUT, I still think that green fits in quite perfectly! I made these amazing simple (and kinda healthy) spinach balls around Thanksgiving (but we had too much family at the house and I didn’t get a good picture before everyone snatched them all up so I never posted). These make an amazing appetizer and I figured they would be amazing with a Sausage-Meatball (take your favorite sausage out of the casing, add some egg n bread crumbs to make your balls) and pasta as a healthier dinner option than just a plain “meat”ball (OR just do the spinach balls for your veggie-friends!
RECIPE
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
- 2 cups Italian-style seasoned bread crumbs
- 1 cup grated Parmesan cheese
- 1/2 cup butter, melted
- 4 small green onions, finely chopped
- 4 eggs, lightly beaten
- salt and pepper to taste
- Preheat oven to 350 degrees
- In a medium bowl, mix the chopped spinach, bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls (if you make them too big, they will have a longer cooking time).
- Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 20 minutes, until lightly browned.
* I am currently working on playing with the recipe to lower to amount of butter. This last time I just used one stick of butter and used a bit less bread crumbs but they were much more delicate. Next time I plan to still just use one stick of butter and then add another egg or so to hold them together more… feel free to play around to make these be all that you want them to be.
Like I always say: as long as the end result is still edible: experimentation in the kitchen is a good thing!