I hope every one's garden is producing an abundance of Spinach. This recipe for spinach balls is delicious served over spinach noodles and covered in home-made Alfredo sauce.
Or fill a 9x13 baking dish with the boiled Spinach balls, cover with tomato or pasta sauce and grated Parmesan cheese. Bake for 30 mins.
Chop several large bundles of spinach into bite size pieces. Saute in a hot skillet with splash of olive oil. Saute until wilted but not soggy. Remove from skillet and have chopped mushrooms and onions ready to put into the hot skillet. ( Can be made with or without these )
In a large mixing bowl combine wilted Spinach, 2 eggs beaten, 1/2 c. Italian Bread Crumbs, 1/2 cup grated Parmesan and 1/2 Ramono cheese, 2 Tbs. olive oil or butter.
Add sauteed mushrooms and onions.
It should be the consistency as pictured above. (will hold it's shape) if not add more bread crumbs
or a bit of flour to thicken.
Drop by large spoon fulls into a bowl containing flour and roll it around coating well. Set on parchment paper placed on a large baking sheet. Refrigerate for 20 or so minutes while you are waiting for a large pot of water to boil. Drop several at a time into boiling water. When they float to the top remove and drain. To finish cooking, place in a lightly greased baking dish, drizzle with olive oil and sprinkle with grated Parmesan Cheese. Put under the broiler until toasty golden brown turn and brown both sides.
Sorry didn't take a picture of the finished ones. Just a word of advice, even though you may feed your family home-grown food from the garden and backyard, it certainly doesn't mean your children's friends will appreciate your efforts or this recipe. That is except one of my teenage son's friend. After happily consuming a large number of home-made goat cheese and chopped sage stuffed, battered and fried zucchini blossoms, several cucumbers and a couple of Delicious Heirloom Tomatoes he exclaimed, "Boy you guy's certainly do eat weird, but it sure does taste good!"
Try these they are delicious!
