Becky Bergstrom, Spinach Ball Master
My daughter called raving about a recipe for spinach balls her friend Becky was making for a dinner party. (Lauren has the sweetest friends. Becky is one of them, and she loves to cook, can’t image why I like her.) 
Lauren is a picky eater, so if she says these appetizers are amazing, I believe her. Besides, how can you miss with cornbread stuffing, butter and cheese!
With just a few ingredients to deal with, you can whip these up quickly, and they even freeze well for the future. Sounds like a holiday hit to me.
Happy cooking!
Ingredients:
4 boxes frozen spinach
2 boxes cornbread stuffing mix
1-2 sticks butter (your call)
1.5 cups shredded Parmesan cheese
6 eggs
1. Thaw the spinach and chop it up so it’s not stringy.
2. Mix the softened butter with spinach.
3. In a separate bowl, whisk eggs and mix in stuffing crumb mix
4. Blend all together and add cheese.
5. Roll out into balls.
Hot & ready to eat!
6. Bake at about 370 degrees for about 10 minutes
No calorie information provided. This recipe is a just enjoy it and don’t worry about the calories recipe.
I am sold and perfect for the holidays
yum … 2 sticks of butter … a girl after my own heart …
LOL, these things are the bomb! I’ve been eating these things with a slight variation (mozzarella and bread stuffing mix) since I was a kid… the only way I’d eat greens as a picky kiddo (and into my adult years for a while there). I actually just made some not long ago, using beet greens and homemade sourdough bread, and taking the butter down a notch.
Julie Sparks recently posted..Outshone Again
I’d love to try your recipe. I sounds even better to me. Beet greens and sour dough. Fantastic!