Sheila Allen’s Spinach Balls (Thanksgiving Recipe Series)

My daughters, who are now in their mid-twenties, began eating these spinach balls (nearly everyday!) as babies and still love them! A perfect recipe for kids to help make!

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• 2 10-ounce packages frozen, chopped spinach
• 2 cups crushed Pepperidge Farm stuffing
• 1 medium onion , finely chopped
• 1 cup grated Parmesan cheese (or ½ cup grated Parmesan and ½ cup grated or finely shredded mozzarella or cheddar cheese)
• 4 eggs, lightly beaten
• ½ cup butter, softened
• pinch garlic salt
• pinch ground thyme

Preheat oven to 350 degrees.
Defrost spinach and squeeze dry.
Mix all ingredients.
Form into balls 1½ inches in diameter.
Place balls on a cookie sheet.
Bake 15 minutes on top rack of oven. For lightly browned tops, broil (with oven door open) for 1 minute, watching carefully.
May be made ahead and reheated, or immediately frozen prior to baking.

Makes 60 balls .

To make this recipe gluten free, substitute 1½ cups crushed Corn Chex cereal and 3 tablespoons gluten free flour for the 2 cups stuffing.

–Sheila Allen

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