Spinach Balls

This is a variation on a spinach ball recipe given to me by my sister. These are easy to make and can be frozen after baking - not that they ever last long enough at my house. I like to make them with the milled flax seed for the extra fiber and Omega 3 oils. When already made and in the fridge, they can be reheated in the microwave in just a few seconds. I dice them up for Handsome Man so he can feed himself and they are practically mess-free!


Spinach Balls

1 bag fresh spinach, cooked, drained, and chopped
(can use frozen spinach if desired - 1 pkg)
4 oz. chive and onion cream cheese spread
1 whole egg
1 egg white
1/2 c. parmesan cheese
1/2 tsp. garlic powder
bread crumbs
1/3 c. milled flax seed (optional)
1/4 tsp. salt (optional)

Mix together cream cheese spread with warm spinach, and mix until cream cheese is melted. Add eggs, parmesan cheese, garlic powder, and salt (if desired). Stir in milled flax seed (if desired) and mix well. Add enough bread crumbs to make the mixture thick enough to roll into balls by hand. I have never measured the exact amount, but I usually start by putting in about 3/4 c. and mixing it in, then adding a little at a time until it's just right. Mixture should still be sticky. Roll into balls and placed on greased cookie sheet. Bake at 350 for about 20 minutes, or until done. Spinach balls should be lightly browned on the bottom. Let sit for 5 to 10 minutes before eating to make sure inside is completely done. Makes about 2 dozen spinach balls.