Here's one of my stand-by appetizers that I take to parties. It's a recipe that my mom frequently made for lunches when I was growing up. I think even picky kids will gobble these up. Shhh! Don't tell; they're nutritious.You can cut the recipe in half, or after baking, freeze leftovers - if you have leftovers! These are best reheated in a toaster oven and not the soggy microwave.
2 (10oz) pkgs frozen, chopped spinach that's been thawed and squeezed dry. Spinach is one of the pesticide laden veggies. Organic is important with spinach. Thanks Mom for the spinach from your garden!
1 diced onion
1 diced onion
1 clove garlic, chopped (or more)
4 eggs
3/4 c butter, melted
1 c grated Parmesan
2 c bread crumbs (I've used Pepperidge Farms stuffing** before)
1 t (or more) sea salt
1 t salt-free seasoning, like Ms. Dash or TJ's 21 Season Salute
ground pepper to taste
Beat eggs, melted butter. Add cheese, onions, garlic, chopped spinach and spices. Stir in bread crumbs then refrigerate at least one hour and up to 5 days. Form into balls and place on cookie sheet (can put back into fridge, at this point, if needed.) Bake at 375* for 10-15 minutes till browning.
**if you use Pepp. Farms stuffing, reduce salt and Ms. Dash.
For other Real Food ideas, visit Kelly the Kitchen Kop.
2 comments:
DELICIOUS! I was so glad I read this post just before I left for the grocery store this afternoon. Thanks so much for sharing!
Chrys
I'm a sometimes lurker, love the way you write about your boy. I also just linked back to one of your ROCK posts (the obedience one), just thought I'd give you a heads up.
btw, if you run out of eggs in your spinach balls, you can use ground flax seed, fyi. 1T for each egg, will also probably have to add some sort of liquid to help everything bind together. Works wonderfully for mine.
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