Spinach Stuffing Balls

Spinach Stuffing Balls
Staff Writer
Patricia Stagich

This spinach stuffing recipe puts regular meatballs to shame, and proves to us that stuffing is appropriate all year round, not just on Thanksgiving.

12
Servings
123
Calories Per Serving
Deliver Ingredients

Notes

This recipe was adapted from the original by Patricia Stagich of Comfy Cuisine. Visit her blog to see the full recipe and read other delicious ones. 

Ingredients

  • 2 Cups crushed herb-seasoned stuffing mix
  • One 10-ounce package frozen spinach, thawed and drained
  • 1/2 Cup grated Parmesan cheese
  • 1/2 Cup melted butter
  • 3 eggs, beaten
  • 1 Teaspoon garlic powder
  • 1 Teaspoon dried oregano
  • 1 Cup roasted red peppers, drained
  • 1 Teaspoon red-wine vinegar
  • 1 Tablespoon olive oil
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper, to taste

Directions

Preheat oven to 350 degrees.

In a large bowl combine the stuffing mix, spinach, Parmesan cheese, melted butter, eggs, garlic powder, oregano, and ½ teaspoon of freshly ground black pepper. Shape into walnut-sized balls and place on a baking sheet. Bake in preheated oven for 20-25 minutes, or until heated through and browned.

Meanwhile, make your red pepper purée. Place the remaining ingredients in a food processor and pulse until incorporated and smooth. Serve the stuffing balls on a bed of the purée. 

 

Nutritional Facts

Total Fat
6g
9%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
10mg
3%
Carbohydrate, by difference
14g
11%
Protein
4g
9%
Vitamin A, RAE
42µg
6%
Vitamin C, total ascorbic acid
29mg
39%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
110mg
11%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
27µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
81mg
12%
Selenium, Se
5µg
9%
Sodium, Na
322mg
21%
Water
44g
2%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.