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Each year, Ryan and I go to our friends’ holiday Wine and Cheese party. Being cheese lovers, we are always looking forward to see and try the dozens of cheeses that all the guests bring. This year, the host made these warm and incredibly moreish spinach balls. I couldn’t get enough!
These are a great finger food for a Christmas or New Year’s party. You can also make them ahead of time and store them in the fridge until you’re ready to serve them. Then pop them in a 400F oven for 10-15 minutes to warm up.
Spinach Cheese Balls
Ingredients
- 1 box stuffing
- 1 cup hot water
- ¼ cup plus 1 Tbsp butter or margarine
- 2 boxes frozen spinach, thawed
- 1 onion, finely diced
- 4 cloves garlic, minced
- ½ tsp pepper
- ½ cup Parmesan cheese
- 2 eggs
Instructions
- Preheat oven to 400F.
- In a large bowl, mix the hot water and butter, until butter is melted.
- Stir in the box of stuffing.
- Squeeze the spinach to drain all the liquid. Discard liquid. Add spinach to stuffing mixture.
- In a frying pan, melt the 1 Tbsp butter or margarine over medium heat. Saute the onion until soft, translucent and turning golden, about 10 minutes.
- Add the garlic to the onions and cook for 2 more minutes.
- Add the onion and garlic mixture to the spinach and stuffing. Add the pepper and cheese; mix well.
- In a small bowl, beat the eggs. Mix the eggs into the stuffing mixture.
- Form the mixture into 1-inch balls. Place onto a baking sheet lined with parchment paper, about 2 inches apart. Bake for 25-30 minutes, or until lightly golden brown and cooked through.
- Serve warm.
Q: “1 box stuffing” is what ? Bread crumbs + flour + herbs + spices ? ? I find it can be had in half a dozen varieties in the US & Canada. Not to be had at all where I live (Sweden)
This is a North American boxed stuffing mix, popular for Thanksgiving and Christmas dinners. You can make your own substitution:
1/2 tsp each ground sage, dried savory and poultry seasoning
1 tsp instant chicken bouillon granules
1 Tbsp dried chopped celery
2 tsp dried onion powder
2 tsp dried parsley leaves
1/8 tsp ground pepper
4 cups dried 1-cm bread cubes