Spinach Balls
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I got this recipe from my Aunt Mart who got it from a friend. I assume it can be originally traced back to the Pepperidge Farm Corporation, but I don’t know. I do know, though, that these greasy little balls are a super easy, sure-fire success at any party. You can even make them in advance and freeze them, then thaw and bake them just before the party. They are also proof that just because something is green and baked doesn’t make it good for you.

  • 2 x 10oz packages of frozen, chopped spinach—thawed and with excess water squeezed out

  • 2 c dry stuffing mix (Aunt Mart’s friend says it must be Pepperidge Farm, but about any will do—if you want to make it kosher dairy, however, you will have to hunt for stuffing mix that doesn’t contain meat)

  • 2 onions, minced

  • 2 eggs, beaten

  • ½ c butter, soft

  • ½ c grated Parmesan

  • 1 t garlic salt

  • ½ t powdered thyme

Combine all ingredients, mixing with your hands. Roll into ¾” balls. Bake at 350ºF for 15-20 minutes or until outsides are crisp. It yields a lot of balls. 

Yield: For a large party (20-30 people) I usually double the recipe no matter what else I serve, because they are so popular.