A friend made spinach balls for a potluck dinner, and they were a big hit. Her recipe was similar to many that can be found on the Internet, but this bumped-up version might beat them all.
The balls can be made with or without sausage, or with lump crabmeat, which really kicks up the elegance factor.
Make Ahead: The balls can be made a few weeks in advance and frozen. (Freeze them flat, then stack them between layers of parchment paper.) They also can be assembled 1 day in advance or even baked and reheated (in a moderate oven until warmed through, about 5 minutes, or in a microwave oven on HIGH for 10 to 20 seconds).
Servings: 52 pieces
- Two 10-ounce packages frozen chopped spinach, defrosted and squeezed dry
- 2 cups cubed herbed stuffing mix, preferably Pepperidge Farm
- 1/2 medium yellow onion, finely chopped (1/2 cup)
- 4 large eggs, lightly beaten
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup regular or low-fat mayonnaise (do not use nonfat)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup pecorino cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper or chipotle powder
- 8 ounces mild Italian sausage (pork or turkey), cooked and drained, then crumbled (may substitute 8 ounces lump crabmeat, picked over to remove any cartilage or shells); optional
Preheat the oven to 350 degrees. Have a few rimmed baking sheets at hand.
Combine the spinach, stuffing mix, onion, eggs, butter, mayonnaise, cheeses, garlic powder, salt, cayenne pepper or chipotle powder and the sausage, if using, in a large bowl; mix well. Arrange 52 rounded tablespoonfuls an inch apart on the baking sheets. Bake for 10 minutes (or 15 to 20 minutes, if frozen), until the spinach is lightly browned.
Adapted by Real Entertaining columnist David Hagedorn from a recipe by Linda Mayo Perez.
Tested by David Hagedorn.
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