Spinach Stuffing Balls
These little bites are a great idea for a holiday gathering such as Thanksgiving or Christmas when stuffing isn’t being served. (We did ham and sweet potatoes with Christmas this year.)
Additionally, the extras are easy to freeze and reheat when guests arrive suddenly! 🙂
Preheat oven to 400 degrees.
(Confession: I mixed the spinach and mushrooms first and then realized I didn’t have a bowl for the previously mentioned step. Instead I placed the hot water into the Stovetop bag directly and stirred from there. It worked out great!)
(confession #2: I accidentally deleted the picture of it all in the bag, and I don’t have it saved anymore. sorry!)
To the Stuffing, water, and butter mixture, add 2 packages of Spinach (frozen, but defrosted, and well drained.), 1 cup freshly grated parmesan cheese, 1 cup chopped mushrooms (I had to use can, but I recommend fresh), 1 finely chopped small onion, and 4 eggs.
Shape into small balls (about 60) and place them onto a baking sheet (sprayed with cooking oil.)
(*Tip: Use a cookie scooper for this step, but a rounded tablespoon will work if needed.)
Bake for 15-20 minutes until lightly browned.
(note: you may want to serve this with cranberry sauce for dipping. Yum!)