|Matt's Green Bean Casserole & my Spinach Balls, ready & waiting for Thanksgiving|
Let's talk Thanksgiving for a moment. I"ll put it out there - I didn't do the cooking. I was charged with bringing a tasty appetizer. Matt was charged with his killer green bean casserole (pictured in the photo at the beginning of this blog post.) In my appetizer research, I wanted to come up with something that was easy to eat, not too terrible for you and did I say easy?
Enter Spinach Balls. Tiny balls of green leaves, made with stuffing. They where also a huge hit and very easy to make. Best part? You can make them AHEAD OF TIME, freeze them and bake them the day of your fiesta.
Makes a little over 2 dozen - 1 inch balls, smaller the ball, more the recipe will make.
1 package frozen, chopped spinach (around 10oz), thawed and drained
2 cups dry stuffing mix - I used StoveTop b/c the bread-bits are small
3 eggs, beaten
1/4 cup grated Parmesan
1/4 cup shredded Mozzarella cheese
1/2 onion, chopped finely
2 tablespoons melted butter
Prep the spinach, making sure it's drained and thawed and chopped up
Mix all the ingredients together well in a bowl and pop it into the fridge for about 30 minutes to let it set
Pre-heat oven at 350degrees F, if you're baking today
Prep a baking sheet or two with either cooking spray or parchment paper. Create balls, approx 1 inch or smaller in size
To Freeze for Later:
Pop the tray into the freezer (if you're going to freeze the balls for later) for at least an hour to let them freeze
After an hour, you can put them into a more space-friendly container and keep in freezer till ready to bake
To bake them - let them thaw for about 20-30 minutes prior to putting them in the oven
To Bake for Today:
Pop the trays into the oven and bake for about 20-25 minutes until they start to get a little brown
|Lizzie Borden House Stove|