These delicious looking morsels pictured above are the perfect snack or appetizer to have on hand this holiday season. They're packed with veggies so they literally won't weigh you down or make you feel guilty about a little pre-dinner indulging. Let's get real, that first glass of wine needs a friend, too! They travel well, can be made in advance and can be enjoyed warm or at room temperature. Double the batch to keep some snacks on hand or to toss with olive oil, garlic and pasta for a quick weeknight meal.
Herbed Spinach Balls (makes about two dozen)
- two boxes chopped, frozen spinach--cooked in the microwave and drained well
- small onion,diced
- 4 cloves garlic, grated
- 1/2 cup parmesan cheese
- 4 eggs
- 2 cups herbed stuffing mix (preferably pepridge farms)
- salt and pepper to taste
- pinch (1/8 to 1/4 tsp) crushed red pepper *optional for a little kick
In a large microwave safe bowl, cook the spinach about three minutes, stopping once midway through to break it up as it defrosts. Once all defrosted, turn out spinach onto a clean dishtowel and wring out over the sink. You'll be shocked at the amount of liquid--I was!.
In a large bowl combine spinach, onion, salt and pepper, garlic, eggs and stuffing mix (and red pepper if you're opting in!). Mix until well combined. Using your hands, form balls from 1 to 1 1/2 tablespoons of spinach mixture. Place the balls on an ungreased baking sheet. --I fit 20 balls on a large baking sheet. They won't expand so you don't need to leave room like you would for baked goods..about an inch apart is acceptable.
Bake about 20-25 minutes until golden brown. Keeps about 2-3 days covered in the fridge.