"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Spinach Balls Recipe

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This recipe for Spinach Balls, by , is from The Ross Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Stanke
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes chopped spinach (drain thoroughly)
2 c. Pepperidge Farm herb stuffing mix
1 large onion, chopped
6 eggs
3/4 c. melted margarine
1/2 c. Parmesan cheese
1 tbsp. garlic salt
1 tsp. thyme
1 tsp. black pepper

Directions:
Directions:
Beat eggs and pour everything else in. If slushy, refrigerate. Make small balls and freeze on cookie sheet. Bake 15-20 min. at 350 on cookie sheet. Serve with Dijon mustard.

Number Of Servings:
Number Of Servings:
60 balls
Personal Notes:
Personal Notes:
My friend, Linda Carl, shared this recipe with me, and I remember making them for my Master's party in 1980 in Costa Mesa.

 

 

 

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