Spinach Balls

Photo courtesy of Nikki Rajala

Looking for a delicious, make-ahead recipe to add to your appetizer repertoire?

The spinach balls Kathy Martinson has been making for more than 25 years are easy to create ahead of time, freeze and then bake when your company arrives. (At times, she has prepared and baked them right away but she feels they hold their shape better if they are frozen before they go into the oven.)

Kathy and her husband, Bud, are longtime members of Sacred Heart Church in Wahkon. Her spinach balls recipe was recently published in “Sacred Heart Church Centennial Cookbook: Celebrating 100 Years of Growing in Faith.” CJK 

Spinach Balls

(Kathy Martinson)

2 pkg. frozen chopped spinach, thawed           

2 cups Pepperidge Farms bread crumbs (dressing)

6 eggs, beaten

1/2 tsp. thyme

1 onion, chopped finely

3/4 cup melted butter

3/4 tsp. pepper

1/2 cup grated Parmesan cheese

Drain spinach thoroughly. 

Finely crush breadcrumbs. 

Mix all ingredients. 

Shape into walnut-sized balls and freeze.

When needed for appetizer, bake frozen balls for 20 minutes in an oven preheated to 350°F. (If you choose to bake the spinach balls without freezing them, check them after 10 minutes.) 

Yield: About 5 dozen walnut-size balls

A note from Kathy: I drain the spinach by putting it in a colander, placing a layer of paper towels over it and gently pushing the excess moisture out.

A note from Carol: Consider using a smaller-size ice cream scoop to form the balls.