The holidays are upon us. The new year is but a handful of days away and our children are reveling in the midst of their dozen or so days of school vacation. At home, we are ever so slowly putting the living areas of the house back into order, taking care not to erase the moment of the holidays with too much haste. Throughout, our kitchen remains the nucleus of our house and still being in the holidays mode, I threw something new together. As appetizers to ring in the new year, or for any occasion, these spinach balls are sure to please everyone.
A week or so ago, my sister and I were exchanging phone photos some 1,200 miles apart from one another. If you have read any of my previous posts, you may recall mention of my sister Kathy. She's the chef. She's the creative one. From the photos my sister sent, I could see some delicious-appearing breads, some rugula, and a tray full of spinach balls.
I'd never heard of spinach balls and after some discussion with my sis, I became further intrigued. I started to read of different preparations of these meatball-size rounds of goodness. They are easy to make with or without meat and in essence, can be made with a combination of anything that pairs favorably with spinach. I put these together with a little chopped bacon and served with some ginger-poppy seed salad dressing.
In addition to spinach, the base of this appetizer is held together by egg, breadcrumbs, and some grated cheese. I think these taste best when warm but they are very edible at room temperature as well. We stashed a few of these away in our freezer in a zip-lock bag, to find out how they taste after being frozen and thawed. (We'll get back to you on that one!) In the mean time, grab a box of frozen chopped spinach, some of your favorite salad dressing or dipping sauce, then get the ball rolling!
Other delicious snacks
- Baked Brie with Fresh Peach and Blueberry Compote
- Crusty Bread Recipe
- 10 oz. of chopped frozen spinach
- 2 eggs lightly beaten
- ½ cup grated Parmesan cheese
- ½ cup seasoned breadcrumbs
- 2 cloves garlic
- 1 square inch fresh ginger peeled
- 1 shallot minced and lightly sauteed in butter
- ¼ lb. bacon baked or fried crispy
- Preheat oven to 350 degrees F.
- Thaw and thoroughly drain spinach, then place in medium-size mixing bowl.
- In small food processor, combine all ingredients except eggs and breadcrumbs.
- Pulse process until all ingredients are completely chopped.
- Add eggs, breadrumbs, and ingredients from food processor to spinach, stir to mix completely.
- Using hand, from mixture into meatball-size portions, place on greased cookie sheet.
- Bake for 30 minutes, serve warm with warmed salad dressing or dipping sauce.
Hello from Canada!
1/can I make these in a mini muffin tin?
2/what kind of dipping sauce?
3/can they be served withou dipping sauce?
Dan from Platter Talk
Hi Lesley; you absolutely can make these appetizers in a mini muffin tin! In terms of a sauce, I think ranch would be great or maybe go with a honey mustard; either would work well. They can be served without a dipping sauce but I think offering that option is a great idea. Thanks so much for the question.
Michelle @ Vitamin Sunshine
Yum-- I'd like to make these without the bacon! Ha. I am not a fan if you can believe it! But I love the idea of spinach/veggie balls!
Geoffrey @ Spoonabilities.com
i've never seen anything like this before. Tempted to try it. Thanks!!