STOVE TOP Spinach Balls

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photo by:kraft

Ver good and easy make. My whole family loved them.

posted by

kelsey203

on 12/9/2012

time

prep:

15 min

total:

35 min

servings

total:

30 servings, 2 spinach balls each

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What You Need

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-2/3

cups hot water

1/4

cup butter or margarine

pkg. (10 oz. each) frozen chopped spinach, thawed, well drained and patted dry

cup KRAFT Grated Parmesan Cheese

cup chopped fresh mushrooms

small onion, finely chopped

eggs

Make It

HEAT oven to 400ºF.

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

ADD remaining ingredients; mix lightly. Shape into 60 (1-inch) balls. Place in single layer on 2 rimmed baking sheets sprayed with cooking spray.

BAKE 15 to 20 min. or until lightly browned.

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. Place on baking sheets and bake in 400°F oven 10 to 15 min. or until heated through.

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keykeelee

posted:1/24/2007

These are great with a creamy garlic sauce or Alfredo sauce or by themselves. also you can use a small ice cream scoop when making and you won't have as many but they will be bigger.

TUTORTOO

posted:1/18/2007

A HIT AT BIBLE STUDY

Sararose514

posted:1/4/2007

These were good, but I think next time I will use less spinach and really make sure it is drained more.

mcgillte

posted:1/3/2007

The recipe was easy - making them into little balls was tiresome (I used a melon baller)... but they tasted great and were a big hit!

candyshroomz

posted:12/30/2006

My stepdad liked these but I wasn't too impressed. They are a little boring and too much work for what they end up as. They pretty much went to waste

kjyoung2002

posted:12/16/2006

I have started the tradition of making these at Thanksgiving instead of traditional stuffing. They are always the first dish to be emptied!

a cook

posted:12/12/2006

I've been making this recipe for about 10 years and everyone looks forward to them. I usually have a mustard/mayo dip to go with it and everyone loves them. They are the first to go on the appetizer table. You just can't have one.

Labuver94

posted:12/11/2006

I made these ahead of time for a holiday party. They were ok. They were easy to make. I am not sure if I would make them again or not. They really did not get eaten.

Caprice1409

posted:12/4/2006

I made this for a huge party. Very easy, and will make it again.

a cook

posted:12/3/2006

We did not like this recipe at all.