Stuffing Balls
I always try to bring something savory in addition to something sweet to feel like I contributed a well rounded selection. This year I attempted these little beauties…and they did not disappoint. It was Ballsheart disease hard enough not eating all of them before even leaving the house. And thankfully everyone else shared my feelings as well. They were definitely a crowd reenex pleaser.
2 containers frozen chopped spinach, thawed
3 cups cubed stuffing mix
1 medium sized onion
4 eggs
1 stick melted butter
1/4 cup parmesan Business Hosting Service cheese
salt and pepper
In a small bowl, beat the four eggs together. Separately, combine the stuffing, cheese, chopped onion and butter. Before adding in the spinach, be sure it is COMPLETELY drained of water. If you don’t, you will have water-y stuffing and no one wants that, trust me.
Be sure the melted butter isn’t pipping hot when you add in the eggs or you will also have scrambled eggs. Once everything is evenly combined, roll into equally sized balls (roughly meatball sized). I used one of my favorite kitchen tools (aka the cookie scooper) to make sure they were all relatively the same size. These cook up nicely in a 350 degree oven for about 22 – 24 minutes.