Making food for a party is hard. How do you time everything so it stays warm and is ready at the right time? How do you know how much food to make per person? How do you plan a whole day of shopping, prepping and cooking? It takes practice (and lots of calls to my mom asking her to help me). One of the first party food recipes my mom ever taught me was for these spinach balls. Not only is this recipe easy, but you can prep the balls days before and freeze them or the morning of and keep them in the fridge until you are ready to heat them up. It makes planning and timing a whole lot easier.
The secret to making these balls is to squeeze the spinach so it is completely dry. Any water will make the balls fall apart. I took frozen spinach, defrosted it, strained it and then dried it with almost a half roll of paper towels into it was a shriveled up ball. This is exactly how it should look. The end result is a tasty, cheesy spinach ball that is a perfect finger food for a party. One of my favorites!
Makes approximately 45 balls
- 20 ounces packaged frozen chopped spinach, thawed and squeezed completely dry
- 2 cups crushed herb stuffing mix (Pepperidge Farms seasoned bread crumbs are preferred) *I used a ziploc bag and a mallet to crush my breadcrumbs*
- 1 cup firmly packed grated Parmesan cheese
- 1/4 cup butter, melted
- 4 scallions, chopped
- 3 beaten eggs
- 1 dash nutmeg
- Combine all ingredients in a large bowl. With your hands, shape into 1-inch balls. Refrigerate or freeze balls until ready to bake.
- When ready to bake, set oven to 350 degrees.
- Arrange balls on an ungreased cookie sheet and bake for 10 to 15 minutes until lightly browned.
- Serve with your favorite mustard for dipping. We also have used pizza sauce and marinara for dipping.