Spinach*** Balls

My garden produced an abundance of collard greens last winter. I love subbing ingredients plus it was a great way to use up the collards I froze. 

Yesterday I added Buffalo Chicken Deviled Eggs. Since Thanksgiving is around the corner I wanted to add another appetizer. The balls can also be a side dish.  Make a cheese sauce in any cheese you prefer. Prepare the balls, add the sauce and bake. Easy! 





The recipe is from my Aunt who worked in the Brightwaters, NY school district. 



Ingredients:

2 (10 ounce packages) frozen chopped spinach, thawed & squeezed dry*
1 cup dried boxed stuffing mix (crumbled) **
4 large eggs
3/4 cup grated Parmesan cheese
1/2 teaspoon thyme
1/4 cup melted butter
1 clove garlic, crushed

salt & pepper to taste

Directions:

In a medium sized bowl, mix spinach with remaining ingredients. Refrigerate for 20 minutes. Roll into 1-inch balls. Place onto cookie sheets.

Bake 15 to 20 minutes at 350 degrees.  Serve warm.

The balls also taste great dipped in a cheese sauce or make up your favorite sauce to dip them in.

* Since I used collards I measured 2  10 ounce cups 


**I used 3 cups of bag herb seasoned classic stuffing ( not cubed)

*** I used frozen collards instead of spinach