Spinach Balls: Makin’ It in Mexico

Now spinach is coming out of our ears from our garden. While we do love a spinach salad, there had to be something else I could make with spinach. These are a variation of a meatball without the meat.

2 cups chopped spinach (frozen or fresh after wilting)

2 cups dry bread crumbs (Herdez now makes one called Verdurizador made with dehydrated vegetables and wheat flour)

3 eggs, beaten

1 cup grated cheese (any type you prefer)

1/2 onion, chopped

2 tablespoons melted butter

1 tablespoon garlic pepper spice

Squeeze excess moisture out of spinach. Mix together all ingredients. Cover and chill in the refrigerator for 30 minutes. Form into balls the size of golf balls and place onto a lightly greased baking sheet or baking dish. Place baking sheet in the freezer for 1 hour or more (these can be stored in the freezer in an airtight container for several weeks). When ready to bake, allow the balls to partially thaw, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Place baking sheet in oven for 20 to 25 minutes, or until lightly browned. Serve and enjoy!

by Shelly Johnson

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