These baked balls are a classic hors d’oeuvre. I serve them with a blue cheese sauce.
1 (10-ounce) package frozen chopped spinach, thawed
6 tablespoons (3/4 stick) unsalted butter
1 medium onion, chopped
2 garlic cloves, minced
3 large eggs
3/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme or 1 teaspoon dried
1 cup seasoned Italian breadcrumbs, divided
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Blue Cheese Sauce or purchased blue cheese dressing
1. Preheat the oven to 425°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray. Place spinach in a colander and press with the back of a spoon to extract as much liquid as possible. Set aside.
2. Heat butter in a small skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, for 3 minutes, or until onion is translucent. Set aside.
3. Whisk eggs well, and stir in spinach, onion mixture, cheese, parsley, thyme, 1/2 cup breadcrumbs, salt, and pepper. Mix well.
4. Place remaining 1/2 cup breadcrumbs in a shallow bowl, make mixture into 1/2-inch balls, roll balls in breadcrumbs, and arrange spinach balls on the prepared pan. Spray tops of spinach balls with vegetable oil spray.
5. Bake spinach balls for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Blue Cheese Sauce for dipping.
Note: The spinach mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the balls can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.