Spinach Stuffing Balls

Name: Spinach Stuffing Balls
Ingredients: 2 cup 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

Patricia Stagich|Nov. 13, 2012 2:36 pm EST

4 (1 ratings)

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

Servings

12

Ingredients

2 cup 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.