Spinach Balls

Spinach Balls

These are a great appetizer.  There are a lot of versions of this recipe out there.  I like the flavor the thyme and cayenne add in this mixture, plus I reduced the butter and cheese over most traditional recipes. You could use bread crumbs (even whole wheat) in place of the stuffing if you prefer.  Noah (and all of our guests) loved them, so I think it's a great way to get picky eater kids to eat some green veggies.  They also freeze wonderfully.  I made the balls 3 days before I needed to serve them, and then just defrosted for 30 minutes prior to baking.  This could also be a great vegetarian option for meatballs served in a pasta sauce, as long as the vegetarian eats eggs. 

-1 (16 oz) package frozen spinach, defrosted, and squeezed of excess moisture

-2 c herb stuffing mix

-1 yellow onion, finely diced

-5 eggs

-3/4 c melted butter

-1/2 c parmesan cheese

-2 cloves garlic, minced

-1 1/2 tsp thyme

-1/4 tsp salt

-1/4 tsp cayenne

-1/2 tsp pepper

Combine all ingredients in a bowl and mix well.  Roll the mixture into balls, using about 1 Tbsp of the mixture per ball.  Bake at 350 for 30 minutes, serve immediately.