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Spinach Parmesan BallsJuly 20 2006 at 2:50 PM
Response to APPETIZERS
I saw this on the food channel over the weekend and just had to try it. It is very good but I will use a little less cayenne pepper next time. It is a little too spicy and I like spice.
Spinach Parmesan Balls
from the Food Channel
Prep time 20 minutes
Cook Time 25 minutes
Yield 30 to 40 Spinach Parmesan balls
1 lb. package frozen chopped spinach, thawed
1 large onion, minced
10 Tbsp. margaine (do not substitute butter)
1 c. shredded Parmesan
2 garlic cloves, minced
1/2 tsp dried thyme leaves
1/2 tsp. cayenne
1-3/4 cups Italian-style bread crumbs (the seasoned kind)
Preheat the oven to 350 degrees.
Squeeze the excess water from the spinach and put it in a large mixing bowl. Add the remaining ingredients and mix well by hand. Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet. (Spray the sheet with PAM)
Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately.
(They said on the show they could be frozen after they were baked and then rewarmed in the oven right before serving.)
They are moist in the middle and a little crisp on the outside.
Note: Use real Parmesan cheese and not the stuff in the green box. And use shredded, not grated.