Spinach Balls

Get your mind out of the gutter, would you?

There is no better word than “balls” for these.  They’re spinach balls, for the love of Mike.  They’re round! 

I prepared these with the leftover egg mixture & breadcrumbs from the Baked Eggplant Parmesan from the other day.  I hate to throw anything out.  I think it’s my Grandmother’s voice I hear in my ear.  Such a shame! Perfectly good breadcrumbs & eggs!

16 oz. frozen spinach, thawed, drained (reeeeealllllly drained) & chopped
1 1/2 cups breadcrumbs (any kind you like – fresh or dried)
1 cup grated cheese (parmesan is nice – but mozzarella does well, too)
6 tBsp. unsalted butter, melted & cooled
3 large eggs, beaten

Mix all ingredients together in a large bowl until well incorporated.  Cover & refrigerate overnight (if you’re a planner — otherwise, give it at least 2 hours).  When ready to bake, roll the mixture into 1 inch balls & place each on a rimmed baked sheet lined with foil (& greased) or with parchment paper, about 1″ apart.  Bake for 20-30 minutes, until browned on the bottom (you’ll be able to tell – they spread a little on the bottom and you can see the color) & cooked through.

Makes 2-3 dozen spinach balls, depending upon size.  You can freeze some of them unbaked & save for another time.  When you’re ready to use them, just bake them without defrosting. 

Just look at these babies.  They are so delicious.  When I gave them to my children, no one even met my eye until they had polished off every last one of them.  They sang while they ate.  My 7 year old refused to drink any water after she was finished eating because she didn’t want to wash down the taste of the food. 

I hope those of us in the United States, myself included, enjoyed Memorial Day weekend.  Did you observe the National Moment of Remembrance at 3:00 p.m. on Monday?  I actually did.  Sadly, it seemed trite.  And now I feel guilty. *sigh*

Enjoy the Spinach Balls, and welcome back after a few days off!

Warmly,
Nicole