Baked Spinach Balls
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.
Makes 12 servings
|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)|
- 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.
|Serving Size:||2 Spinach Balls|
|Calories from Fat||12 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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