Spinach Balls
Recipe from a friend at work (which I modified some)
2 packages of frozen chopped spinach
8 oz Pepperidge Farm herb stuffing mix, or Townhouse crackers, crushed, and sage
I used 2 cups bread crumbs (the equivalent of 8oz) and 1 tsp sage
1 onion chopped - I used 1 cup chopped onion, about 1/4 of a large onion
2 eggs, beaten
1/2 cup margarine, melted - I used butter
1/2 cup Parmesan cheese
1 tsp pepper - I used 1/2 tsp pepper
1 Tbs garlic salt - I used 1 tsp salt (because Sarah said "Garlic Salt is of the devil")
1 Tbs Thyme - I used 1 tsp Thyme, because 1Tbs looked like a typo to me
Cook spinach and *drain well*. Draining the spinach is the key step. Too much moisture and the balls will not stick together. Too dry will not be good either.
Combine the spinach with the rest of the ingredients. Shape into 3/4" balls and place on lightly greesed cookie sheet. Bake 20 minutes at 325F.
EMILY SAYS: YUM. I like spinach. And these are just good.