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SPINACH PARMESAN BALLS
Spinach Parmesan Balls
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INGREDIENTS
- Cooking Time: 25 minutes
- Servings: About 35 balls
- Preparation Time: 20 minutes
- 2 10-oz packages frozen chopped spinach, thawed
- 5 eggs
- 2 small onions, minced
- 10 TBSP butter, softened to room temperature
- 1 1/2 cups shredded Parmesan
- 2 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 1/2 teaspoon ground cayenne pepper
- 1 3/4 cups Italian-style bread crumbs
- Reynolds Parchment Paper
DIRECTIONS
Preheat the oven to 350˚ F.
Squeeze the excess water from the spinach by wrapping it in an old towel (or a couple of heavy-duty paper towels will work), then put it in a large mixing bowl.
Add the remaining ingredients and mix well by hand (this part is fun! I think it feels really nice to get your hands in all that goo. But be sure to wash your hands well afterward).
Form the mixture into bite-size balls (about 1-inch diameter), either by hand or with a small ice cream scoop or melon baller. Place the balls closely together on a baking sheet lined with Reynolds Parchment Paper for easy cleanup.
Bake in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter. Serve immediately.
If taking to a party, I usually reheat them in the host's oven for 10 minutes before serving.
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Website Credit: http://www.foodnetwork.com/recipes/party-line-with-the-hearty-boys/spinach-parmesan-balls-recipe/index.html
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