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: www.KraftFoods.com
INGREDIENTS
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
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
DIRECTIONS
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.
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.
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