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Spinach Stuffing Balls

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

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
Servings12
Calories Per Serving159
Total Fat11g18%
Sugar1gN/A
Saturated6g31%
Cholesterol64mg21%
Protein5g10%
Carbs10g3%
Vitamin A219µg24%
Vitamin B120.2µg2.8%
Vitamin B60.1mg5.9%
Vitamin C26mg43%
Vitamin D0.4µg0.1%
Vitamin E1mg6%
Vitamin K117µg100%
Calcium101mg10%
Fiber1g4%
Folate (food)62µgN/A
Folate equivalent (total)75µg19%
Folic acid8µgN/A
Iron1mg8%
Magnesium28mg7%
Monounsaturated4gN/A
Niacin (B3)0.8mg4%
Phosphorus85mg12%
Polyunsaturated0.8gN/A
Potassium203mg6%
Riboflavin (B2)0.2mg9.2%
Sodium234mg10%
Trans0.3gN/A
Zinc0.5mg3.5%
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