- 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
- 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.
NotesI found and adapted this recipe from one featured on "Party Line with the Hearty Boys," a Food Network show. This is a big hit at parties, and so simple to make! The fact that it's vegetarian is nice, also: a lot of my friends are vegetarians. I almost always get asked for this recipe when I bring these to a gathering.
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