STOVE TOP Spinach Balls

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prep time

15 min

total time

45 min

makes

8 servings, 3 balls (98 g) each

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kraft

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What You Need

1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken

1 cup hot water

1/4 cup non-hydrogenated margarine

2 pkg. (300 g each) frozen chopped spinach, thawed, well drained and squeezed dry

1 cup finely chopped fresh mushrooms

3/4 cup finely chopped onions

1/2 cup Kraft 100% Parmesan Light Grated Cheese

3 eggs

Make It

HEAT oven to 400ºF.

MIX stuffing mix, hot water and margarine in large bowl until well blended.

ADD remaining ingredients; mix lightly. Shape into 24 (2-inch) balls; place in 2 (17x11-1/2x3/4-inch) pans sprayed with cooking spray.

BAKE 25 to 30 min. or until lightly browned, rotating pans after 15 min.

kraft kitchens tips

Make Ahead

Prepare and bake spinach balls as directed; cool completely. Place in freezer-weight resealable plastic bags; freeze up to 3 months. When ready to serve, thaw in refrigerator, then place in baking pans and bake in 400ºF oven 15 to 20 min. or until heated through.

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rating

I LOVE this recipe! I serve this whenever I have company and always get great reviews. I have even made them slightly larger and served them on a plate with tzatziki sauce for an elegant appetizer.
posted by jonsgirl03 | on 7/22/2012

rating

This recipe is really good to make and then freeze for quick snacks or add-ins for supper. It tastes really good!
posted by CandaceBelanger | on 2/18/2012

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Made this for a brunch...what a great item...everybody loved it and wanted the receipe. Easy, used fresh organic baby spinach, worked well!
posted by a cook | on 11/19/2011

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Very nutricious and because it is wet to handle, I roll them in bread crumbs and bake them on parchment paper. They were not dry, but the cooking time can be shortened. The filling cold be used many ways, I will try it as a filling in a Vegetarian Lasagna with 3 cheese ready made sauce. Countless ways to use this recipe.
posted by zepanther1995 | on 10/22/2011

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This was easy to make ahead and refrigerate until it was time for the oven. It had a very nice flavour, our company raved about this and the recipe makes so much they took some home to enjoy. Yes, this is a keeper and I will make it again.
posted by a cook | on 9/28/2011

rating

Another guest brought these to a potluck dinner for 8 which I attended. She gave me the leftovers. My office co-worker loved them too. I plan to make them for a make ahead appetizer for Thanksgiving. They will appease the vegetarians too. My daughter-in-law is diabetic, so I also appreciate the nutritional information for her.
posted by cmarriott | on 9/12/2011

rating

Sadly, these were a flop for me. I love this combination, but the outside was very dry and the texture of the dried frozen spinach was a turn off. The center was moist but the overall appearance was dry and unappealing.
posted by jeanetteandstu | on 9/7/2011