Spinanch Balls
Yield
50 servingsPrep
40 minCook
20 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
spinach, frozen
chopped, cooked and well-drained |
|
| 2 | cups |
herb stuffing mix
|
* |
| ¾ | cup |
butter
melted |
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | x |
black pepper
|
*
|
| 6 | large |
eggs
beaten |
|
| ¼ | cup |
onions
finely chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
spinach, frozen
chopped, cooked and well-drained |
|
| 473 | ml |
herb stuffing mix
|
* |
| 177 | ml |
butter
melted |
|
| 2.5 | ml |
thyme
|
*
|
| 1 | x |
black pepper
|
*
|
| 6 | large |
eggs
beaten |
|
| 59 | ml |
onions
finely chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 237 | ml |
Parmesan cheese
grated |
|
Directions
Mix all ingredients and form into teaspoon-size balls.
Put on cookie sheet and freeze.
After frozen, place in a plastic bag and return to freezer until the party.
To use, place frozen spinanch balls on cookie sheet and bake at 350℉ (180℃) F for 20 minutes or until lightly browned.
Serve with toothpicks.
