Spinach is a nutritional powerhouse…a “super food”. So of course for me to like it I need to disguise it!!
Think spinach dip or artichoke and spinach dipm THAT is how I like my spinach. I make my sauteed spinach with a ton of garlic and a splash of balsamic vinegar…see what I mean…I need to hide the spinach taste!
Anyway, a couple of years ago I was fooling around with ingredients to make spinach balls that I would eat…they were ok…then my friend Amanda made them but she added in Muenster cheese…and that made all the difference…I love these!! Yeah Amanda!!
You can make a ton of Spinach Balls, transport them and cook on site wherever you are going. You can freeze them in batches and just pull out for a quick app for drop by company.
They are so stinking easy…that when the mood strikes a few minutes in your kitchen yields a tasty treat and the perk…antioxidants and a ton of vitamins!! Kids like Spinach Balls too!
1/4 cup butter, melted
1 box of frozen chopped spinach, thawed and squeezed dry
1 cup seasoned breadcrumbs
1 TBS onion powder
4 ounces Muenster cheese, ripped into small pieces
Pinch or salt and pepper
1/4 tsp garlic salt
3 eggs, beaten
Mix all ingredients together in a bowl until fully incorporated.
Roll into 1-inch balls and refrigerate for 30 minutes or until ready to cook.
Preheat over to 350 degrees
Place spinach balls on a baking sheet and bake for 10-12 minutes.
If you want to freeze some, place on a baking sheet and freeze for about an hour.
Place into freezer bags until ready to use.
Thaw for 20 minutes, then cook as directed.