Tuesday, January 09, 2007

Spinach Balls - party food from your freezer

I've had Spinach Balls in my freezer for about 35 years. Why? Because they're easy to make in double and triple batches and because people love them. By the time the drinks are made, and guests have relaxed, Spinach Balls are out of the oven. If you're in a tearing hurry, they're out of the microwave in two or three minutes. Pour out some honey mustard for dipping, and you're on!

I believe that I clipped the original recipe from Bon Appetit. This one is adapted from a handwritten copy that my sister Elaine made from a version that I read to her over the phone that was in a small paperbound recipe journal that I'd collected over 20 years that I tossed out with recycling in 1998. Arrghhh! I replaced it with a full-sized, leather-bound journal that's too heavy to be mistaken for newsprint.

This is a snap with a food processor.

SPINACH BALLS - Makes about 40

2 boxes, frozen chopped spinach, thawed, drained,squeezed dry and separated into threads
5 oz grated Parmesan or Romano cheese
1 stick of butter, melted
1 7-oz bag of bread crumbs or seasoned croutons
3-4 scallions, cut in 2-inch lengths
2 eggs
Optional: garlic, hot peppers (flakes or whole dried), other herbs and spices of your choice

1. Grate the cheese and pulverize the croutons in the food processor. Remove to a large bowl.
2. Add the melted butter to the cheese and crouton mixture.
3. Process the eggs and scallions (and optional garlic and/or hot peppers) until the scallions are barely identifiable. Add to the cheese and crouton mixture and mix well.
4. Separate the spinach into threads so that they will mix easily into the cheese and crouton mixture. If you add all the spinach at once, you will spend 20 extra minutes mixing it into the cheese and croutons.
5. Use a tablespoon measure, then roll the balls, compressing them slightly. Yes, it would be faster to use an ice cream or cookie scoop, but you'd have to go back and roll them together by hand, anyway.
6. Freeze on a sheet of parchment or a silicone mat. Store in a plastic freezer bag.
7. Bake at 350: 15-20 minutes unfrozen; 20-25 minutes from frozen.


Rochelle said...

These things are amazing--the perfect party food. At a wine & cheese party celebrating the opening of my husband's clinic, Susan's Spinach Balls were the first food to go, far ahead of the three hors d'oeuvres prepared by a Le Cordon Bleu-trained chef. I consider this the best recipe in my recipe box! Thanks, Susan!

~~louise~~ said...

Hi Susan!

Just popped in searching for a Spinach Ball recipe not calling for 6 eggs as most do. Looks like this may be the one. Love the notion of having them in the freezer especially since I'm having a house full for Thanksgiving, (which I haven't done in eons:)

Thank you so much for sharing this recipe...

P.S. Love, love, love your Amazon book list!!!