- Cooking Time: 12
- Servings: 4
- Preparation Time: 10
BackstorySpinach is a nutritional powerhouse...a "super food". So of course for me to like it I need to disguise it!!
Think spinach dip or artichoke and spinach dip.
I make my sauteed spinach with a ton of garlic and a splash of balsamic vinegar...see what I mean...I need to hide the spinach taste!
Anyway, a couple of years ago I was fooling around with ingredients to make spinach balls that I would eat...they were ok...then my friend Amanda made them but she added in Muenster cheese...and that made all the difference...I love these!! Yeah Amanda!!
You can make a ton, transport them and cook on site wherever you are going.
You can freeze them in batches and just pull out for a quick app for drop by company.
They are so stinking easy...that when the mood strikes a few minutes in your kitchen yields a tasty treat and the perk...antioxidants and a ton of vitamins!!
Kids like them too!
- Spinach Balls
- 1/4 cup butter, melted
- 1 box of frozen chopped spinach, thawed and squeezed dry
- 1 cup seasoned breadcrumbs
- 1 TBS onion powder
- 4 ounces Muenster cheese, ripped into small pieces
- Pinch or salt and pepper
- 1/4 tsp garlic salt
- 3 eggs, beaten
- Mix all ingredients together in a bowl until fully incorporated.
- Roll into 1-inch balls and refrigerate for 30 minutes or until ready to cook.
- Preheat over to 350 degrees
- Place spinach balls on a baking sheet and bake for 10-12 minutes.
- If you want to freeze some, place on a baking sheet and freeze for about an hour.
- Place into freezer bags until ready to use.
- Thaw for 20 minutes, then cook as directed.