Recipes of the Month,
June, 2018
                  
                       
                SPINACH BALLS

2 pkgs frozen chopped spinach, or enough fresh spinach to yield
 2 cups when cooked and drained
4 eggs, lightly beaten
3 cups herbed stuffing or bread crumbs
3/4 cup grated parmesan cheese
2 or 3 cloves garlic, finely minced
1 medium onion, finely chopped
2 teaspoons fresh thyme, finely chopped
3/4 cup melted butter
Kosher salt and freshly ground pepper to taste

Cook spinach, drain it and place it in a clean dish towel.  Roll the
spinach into a cylinder within the towel and squeeze it as tightly
as possible so that the water drains out of it.  

Mix all of the recipe ingredients together until well blended.  
If the mixture seems too wet, add more bread crumbs or
stuffing mix until it holds together when pressed into a ball.  
Cover the mixture and place it into the refrigerator for 2 hours.  
When it has totally cooled, remove it and form it into balls that
are about one inch in diameter.  

Place them on a cookie sheet and freeze them.  Once they are
frozen, place them into a freezer bag and store until needed.

Thaw the spinach balls before baking them at 400 degrees for
20 to 30 minutes.



    
                                 
 

 

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