Spinach Balls #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Not that these spinach balls have completely anything to do with Thanksgiving, nor should I be notwithstanding pondering Thanksgiving in July, however stuffing is my preferred Thanksgiving nourishment.

So blending prepared stuffing with a ton of spinach and transforming it into a two-chomp little spinach ball treat? Goodness, indeed, ... I'm about that.

Other than their incredible flavor, an enormous reward of these Spinach Balls is that they're cooler cordial. They work to be made ahead, solidified, and afterward just immediately warmed in the stove or the microwave. Which makes them impeccable fast get gathering or nibbling admission.

Spinach Balls are constantly a group satisfying gathering top pick. With the tasty mix of spinach and stuffing blend, who can stand up to?

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INGREDIENTS:

• 2 (10 oz.) packages frozen spinach, thawed & well-drained
• 2 small onions, very finely chopped (I use a food processor)
• 2 1/4 c. stuffing with herbs (I use Pepperidge Farm)
• 6 eggs, beaten
• 1/2 c. butter, melted
• 1/2 c. Parmesan cheese
• 2 tsp. garlic salt
• 1 tsp. black pepper

INSTRUCTIONS:

1. Drain spinach very well.
2. In a mixing bowl, mix together all ingredients until well combined.
3. Form into about 1" balls; place on a baking sheet sprayed with non-stick cooking spray.
4. Bake at 350℉ for 20 minutes.
5. Serve hot or at room temperature.
6. TRACEY'S NOTES
7. To drain the spinach, I thoroughly squeeze out the water with my hands, or press the spinach between layers of paper towels.
8. Spinach balls may be frozen, either baked or unbaked. (I always freeze mine baked.)
9. To cook baked frozen balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350℉ for about 8-10 minutes.
10. To cook unbaked frozen balls: Remove from freezer 30 minutes before cooking. Bake as directed (350℉ for 20 minutes).

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