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Baked Spinach Balls
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Baked Spinach Balls
YIELD Makes 12 servings
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Ensure a delicious beginning to any meal with these appetizers packed with flavor and nutrient-rich spinach. Spinach is a great source of iron, which is important in the fight against anemia.
INGREDIENTS
| 2 | cups sage and onion or herb-seasoned bread stuffing mix |
| 1 | small onion, chopped |
| 2 | tablespoons grated Parmesan cheese |
| 1 | clove garlic, minced |
| 1/4 | teaspoon dried thyme leaves |
| 1/4 | teaspoon black pepper |
| 1 | package (10 ounces) frozen chopped spinach, thawed and well drained |
| 1/4 | cup fat-free reduced-sodium chicken broth |
| 2 | egg whites, beaten |
| Dijon or honey mustard (optional) | |
PREPARATION:
- Combine bread stuffing mix, onion, cheese, garlic, thyme and pepper in medium bowl; mix well. Combine spinach, broth and egg whites in separate medium bowl; mix well. Stir into bread cube mixture. Cover; refrigerate 1 hour or until mixture is firm.
- Preheat oven to 350°F. Shape mixture into 24 balls; place on ungreased baking sheet. Bake 15 minutes or until spinach balls are browned. Serve with mustard for dipping, if desired. Garnish, if desired.
This recipe appears in:
Meat
NUTRITIONAL INFORMATION:
| Serving Size: | 2 Spinach Balls |
| Sodium | 227 mg |
| Protein | 3 g |
| Fiber | <1 g |
| Carbohydrate | 9 g |
| Cholesterol | 1 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 12 % |
| Calories | 52 |
DIETARY EXCHANGE:
| Vegetable | 1/2 |
| Starch | 1/2 |
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