Parmesan Spinach Balls
My efforts to update this blog on a weekly basis have failed miserably over the past 3 weeks, as the demands of my PhD studies have taken precedence over my culinary exploits.
Academia more important than food, you say?? Psshh. Time to set aside the world’s most boring article on research methodology and epistemology for a moment and focus on some snacks.
Cheesy snacks :)
The following recipe for Parmesan Spinach Balls comes courtesy of my lovely mum back in the States, who has been making these little gems for years now. Sharp, pungent Parmesan cheese and herb-infused bread stuffing give the balls their distinctive flavour and aroma, and the relatively short list of ingredients means you won’t spend a fortune to feed your guests (or yourself!).
Note: Much to my disappointment, Scottish markets don’t sell the same type of bread stuffing mix as do America markets, which I suspect slightly changed the flavour of my most recent batch. If you can get your hands on some Stove Top stuffing, by all means use it; if you can’t, these are still delicious, and very easy to make!
PARMESAN SPINACH BALLS
Makes: 2 dozen balls
2 packages frozen, chopped spinach, cooked and drained
4 fresh eggs, lightly beaten
2 cups herb bread stuffing mix
1 small white onion, minced
3/4 cup butter, melted
3/4 cup freshly grated Parmesan cheese
2 tsp fresh thyme leaves, chopped
1 clove fresh garlic, minced
1. Strain all the water from the spinach (use clean hands to do so, if necessary) and place in a large mixing bowl. Add eggs, stuffing mix, onion, butter, Parmesan cheese, thyme and garlic. Stir until all ingredients are fully incorporated. Cover and chill for 30 minutes.
2. Preheat oven to 350 degrees Fahrenheit/175 degrees Celsius.
3. Form spinach-Parmesan mixture into walnut-sized balls. Place on a nonstick baking sheet and bake for 15 minutes, or until lightly crisped and golden. Transfer to a wire rack to cool. Serve at room temperature.