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Spinach Balls

Here is our family recipe for an old Sicilian family favorite. I've never seen it anywhere before, and I have only heard of one person outside of my family making something like it. My kids love it, and I have never served it to a kid that wouldn't eat it. Best of all, you will usually have all of the ingredients on hand, and sinfully easy to make. Here goes:

20 to 24 ounces canned (NOT fresh or frozen)
    spinach, well drained
3 eggs
1/2 cup bread crumbs
1/2 cup Parmesan cheese
3 cloves finely chopped garlic
Olive oil
Salt and pepper to taste

Mix all ingredients, except oil, well. Drop by the tablespoon into enough preheated olive oil to saute/pan fry. Spinach "ball" is somewhat of a misnomer, as they need to be flattened somewhat with a fork into more of a patty shape to properly cook. Let cook over low to medium heat until brown and crisp on one side. Turn over and cook other side. Drain on paper towels. Makes about 2 dozen. Can be halved, using one extra large egg, or 2 medium ones.

NOTES: I have adapted these somewhat and add about 8 ounces of Ricotta cheese to the mixture. It adds a different layer of flavor and helps keep them moist. Don't substitute the olive oil, as it adds another important layer of flavor. I use a small cookie scoop instead of a spoon, as it is easier to release the spinach mixture one-handed. You can reheat leftovers in the microwave, but they will not be crisp; this is fine for most of my family, but I personally always broil mine, as it refreshes the crispiness

Posted by shellbob65 at recipegoldmine.com.