This dish will ensure a delicious beginning to any meal as a unique appetizer packed with flavor and nutrient-rich spinach, as well as a fantastic substitute for meatballs in a variety of dishes. Serve them over pasta with your choice of sauce, as you would traditional meatballs; make a variety of different dipping sauces, and serve them with cocktail toothpicks as a fresh, new hors d’oeuvre at your next get-together; serve a delicious “low-key” tapas dinner with spinach balls, stuffed mushrooms, chicken tenders, broccoli bites, mini pizza bites, and jalapeno “poppers”, for a fun and easy family meal. They are so very easy to make, and have such a deep, delicious flavor, that I am sure you will all find numerous ways to include them in a variety of dishes. Enjoy!
2 cups sage and onion or herb-seasoned bread stuffing mix
1 small onion, chopped
2 tablespoons grated Parmesan cheese
1 clove garlic, minced or pressed
1/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup fat-free reduced-sodium chicken broth
2 egg whites, beaten
Dijon or honey mustard (optional)
Combine the stuffing mix, onion, cheese, garlic, thyme and pepper in medium bowl and mix well. Combine the spinach, broth and egg whites in separate bowl, and mix those well also. Stir the spinach mixture into the stuffing mixture, cover and refrigerate 1 hour (or until the mixture is firm).
Preheat the oven to 350 degrees. Shape the mixture into 24 balls (about the size of a golf ball). Place the spinach balls on an ungreased baking sheet, and bake them for 15 minutes (or until they are lightly browned). Serve with mustard for dipping, if desired.
Makes 6 Servings. Per serving (4 spinach balls): 98 Calories, 1 g total fat, 0 g saturated fat, 0 g trans fat, 16 g carbohydrates, 2 g fiber, 0 g added sugar, 6 g protein, 227 mg sodium, 1 mg cholesterol