A tiny citrus fruit known as a kumquat is grown in Florida from roughly November to March. The entire fruit is consumed once the seeds have been removed, including the skin. The flesh is sour and the skin is delicious. This fruit’s distinctive, vibrant flavor makes for a cool, delectable ice cream.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 40 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 cups dry bread stuffing mix
- 3 eggs, beaten
- ¼ cup grated Parmesan cheese
- ½ onion, chopped
- 2 tablespoons melted butter
- ¼ cup shredded Cheddar cheese
Instructions
- In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes.
- Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour.
- When ready to bake, allow the balls to partially thaw, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 469 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent. The only step I did not take is putting them in the freezer.
i made my own stuffing mix and added mushrooms
I make these except I omit the cheddar cheese and add thyme, salt, pepper for additional flavor. What I like about them is they are great to take to a pitch in as they can be eaten at room temp. Unless I am making a lot of them to serve later I skip the freezing part. They can be baked right out of the freezer so I often will keep a batch handy for quick appetizer if unexpected guests show up.
Good, bite sized, healthy, non-greasy appetizer. I agree with other reviews, it’s a bit dry. I added salt, pepper and a dash of Cajun seasoning and made the sour cream dip that a reviewer recommended – that’s solved the dryness issue.
I made this exactly as directed, but skipped the freezing/defrosting part. I mixed everything, refrigerated it for an hour, formed balls by squeezing tightly the ingredients, forming a non-small like drop, refrigerated the tray before baking, everything held together great! my family loved them
Made this to use up fresh spinach that was about to go bad. Omitted the butter because I was concerned about too much moisture with the fresh leaves (I think it would have been fine). Only used parm cheese, also added some fried onions in place of about 1/3 of the bread crumbs. Put everything in the Ninja Only froze for 30 min then straight to oven. They held shape and taste great. Will definitely make again when I need to use up spinach. May try other greens and mozzarella cheese. Seems like you could do a lot of variations with this. I don’t give 5 stars unless it knocks my socks off. These are really good though.
Great recipe, thank you Diane! It’s a hit with picky eaters so thumbs up! Substitutions: 2.5 oz fresh spinach instead of 10 oz frozen spinach. Additions: 1 tbsp additional melted butter, 3 tbsp light sour cream, a quarter tsp black pepper, and a generous dash of cayenne.
They were ok. i think if they had sausage also, it would have been a 5 star appetizer.
Smells WONDERFUL! If they taste like like they smell we won’t be disappointed. I made my balls rather large; they took almost 30 minutes to brown and cook through.
4 stars as written, 5 stars with reviewer suggestions. I used seasoned stuffing mix, added garlic and cottage cheese to the mix and made them in mini muffin tins. I made a dipping sauce of sour cream, mustard, Worcestershire and soy sauce (all of these changes were from reviewers). Took them to a Super Bowl party and they were very well received. Got a thumbs up rating from all!
I have made these a couple times. they are quite good. I don’t do the freeze part as it doesn’t seem necessary. I have had people who don’t like vegetable eat a number of these. they are pretty good alone but I included a ranch type dip with them the second time, much better. also can’t help but add that I hate when people change just about everything about the recipe and then give it a bad review.
Too stuffing-y and spinach-y. Not enough complexity.
Very good! I made them for a party and everyone loved them. I used seasoned stuffing and sour cream dipping sauce as recommended. The only thing I would change is make them a little smaller for a one bite size.
These turned out great! It was hard to not devour them before taking them to a party I’m going to! I doubled the recipe as most reviews said they went fast. I followed the recipe with some minor changes. I didn’t freeze/thaw them, just left them in the fridge for about 1/2 an hour. I also used about 3/4 of an onion and added garlic salt. SO YUMMY! I’ll definitely be making these again.
Very easy. I skipped the freezing/fridge part all together. I put these into a mini-muffin pan. I used 16 oz bag of spinach and a half cup more cheese and an extra egg. Came out delish! I’d probably add more spices next time (even though the bread stuffing I used was seasoned, I still like a lot more flavor).
Always a quick-to-make appetizer and a hit at gatherings. Thanks for sharing!
I will definitely make again and again.
It was pretty tasty and easy to make so I might make it again if I can serve it hot. They were room temp by the time they were served. I did use the Peppridge Farm Herb Seasoned Classic stuffing mix, combo cheddar and mozzarella cheeses and olive oil vs butter. No pre-freezing but did turn them once. Would compress them more next time before baking. They didn’t look very appealing but taste pretty good.
Tasty and easy appetizer for my get-together! I skipped the freezer part, and baked them on a Pampered Chef stone. I cut a few minutes off the bake time so they didn’t dry out too much, and they were yummy!
The one thing I cut down by 1/2 was spinach. I just thought my girls wouldn’t like all that much. I wanted to form a ball for baking sheet. But I have a cast on on my arm. I used cupcake pan, scooping with an ice cream scooper. Very easy to make, i will refrigerate them in a bag to heat when wanted, especially for breakfast Tina Haf
I mixed some cream of sweet corn with the stuffing, and chilled overnight. When shaping into balls, put a small chunk of cheese in the middle.Came out as good as any restaurant appetiser! Will definitely be making again.