If there’s one thing my daughter and I have to make at the holidays, it’s spinach balls. They’re quick, easy, and perfect for sneaky snacking while you’re running yourself crazy in the kitchen. I’ve even been known to eat them for breakfast… because why not?
The other thing we love is making a double batch and freezing them for January. That way, you can drag the joy of the holidays into the cold, bleak post-holiday haze. Memories… and spinach… both preserved!
This year was no different. First things first: spinach balls had to be made. They came out perfect, so naturally, I thought, “Why not share these little green gems with the world?”
Now, a word of warning: don’t do what I heard my daughter did. Word on the street is that she tried to make a batch for the “big Unconditionally Her” party… and forgot the recipe. Rumor has it, she forgot to grind up the stuffing (and it was that terrible, gluten-free, jaw-breaker kind), then forgot the butter.
The result? Balls so hard, they could have knocked the dog unconscious. Moral of the story: follow the recipe. Do that, and not only will your spinach balls be delicious, but you’ll also make your mama proud… and eat your vegetables without a lawsuit.
Quick and Snacky Spinach Balls
Ingredients
- 2 cups finely crushed herb-seasoned dry bread stuffing mix (you can also use the GF stuffing)
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 3 large eggs, beaten
- 1/4 finely diced onion
- ½ cup grated Parmesan cheese
- ½ cup melted butter
- 2 teaspoons garlic powder
Directions
- Preheat the oven to 350 degrees.
- Combine stuffing mix, spinach, eggs, Parmesan cheese, melted butter and garlic powder, in a bowl; mix well. Use your hands to shape spinach mixture into balls and place on a baking sheet.
- Bake in the preheated oven until heated through and browned, about 20 minutes.
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