Spinach Balls
spinach-balls

Hi there, below we have a recipe for spinach balls; yum – although not the lowest in calories yummy and with antioxidant properties of spinach. Kale can be substitute as well. Dr Shillingford’s weight loss surgery in south florida would like to share the following recipe today. Ingredients: 2 cups dry Stove Top Stuffing Mix […]

Spinach Balls

Spinach BallsHi there, below we have a recipe for spinach balls; yum – although not the lowest in calories yummy and with antioxidant properties of spinach. Kale can be substitute as well. Dr Shillingford’s weight loss surgery in south florida would like to share the following recipe today.

Ingredients:

  • 2 cups dry Stove Top Stuffing Mix (or brand of your choice)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/4 cup vegetable stock
  • 1 cup shredded cheese (Italian Blend or Swiss work well) – try for fat free
  • 1 (10-ounce) package frozen spinach, thawed and wrung dry (squeeze it to get all the water out)
  • 2 large eggs
  • 1/2 stick I can’t Believe I’m Not Using Real Butter (), melted

OR If you have leftover cooked stuffing, substitute 2 cups of cooked stuffing and omit the garlic powder, onion powder, and chicken stock.

Directions:

Preheat oven to 400 degrees. In a large mixing bowl, combine all ingredients until thoroughly blended. Spray a sheet pan with cooking spray, then spray your hands also. Roll out the spinach balls into 1 inch balls

(about the size of meatballs) and space them evenly on the cookie sheet.

Ready for the oven

Bake at 400 degrees for about 10 to 12 minutes until firm to the touch and lightly browned. Serve warm or also delicious room temperature. Refrigerate any leftovers in an airtight container. This recipe makes about 24 1 inch spinach balls.

This just made me laugh because it looks like the rooster is about to munch down on one!