Thursday, December 10, 2009

STOVE TOP Spinach Balls

Ah, the infamous spinach balls...I've been making these for a few years now. They're so easy and I get raves about them. I usually leave out the chopped onions because I'm not a fan (I think the stuffing flavoring of mushroom & onion is enough). They also freeze well. For a party, I will make twice the recipe (mix in separate bowls) and freeze a couple of weeks ahead of time. You bake them first, put in a freezer bag, defrost and then bake again at 400 degrees for 10-15 minutes the day you are serving them. (Can be frozen for up to 3 months)

Adapted from:

1 pkg. (6 oz.) STOVE TOP Stuffing Mix Monterey Style with Mushroom & Onion
1-2/3 cups hot water
1/4 cup (1/2 stick) butter or margarine
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained and patted dry
1 cup KRAFT Grated Parmesan Cheese
1 cup chopped fresh mushrooms
1 small onion, finely chopped
4 eggs
HEAT oven to 400ºF.
MIX stuffing mix, hot water and butter in large bowl until well blended.
ADD remaining ingredients; mix lightly. Shape into 60 (1-inch) balls. Place in single layer in 2 (15x10x1-inch) pans sprayed with cooking spray.
BAKE 15 to 20 min. or until lightly browned.

No comments:

Post a Comment