Saturday, September 10, 2011

STOVE TOP Spinach Balls

Well, here's a peek at a recipe that just came out in the latest issue of What's Cooking, in case you don't get the magazine yourself. I thought it would be a good way to ingest some more vegetables in my diet.

As far as ingredients go, this was not a challenging recipe. The magazine version recommended the "low sodium" version of the stuffing mix and "light" parmesan cheese. I used regular stuffing mix because it's all I had. It also only called for 1 cup of hot water, 3 eggs, 3/4 cup of onion, 1/4 cup of margarine (I used butter), and 1/2 cup of the parmesan. The magazine recipe says to cook for 25 to 30 minutes, or until lightly browned, rotating the pans after 15 minutes. Mine were done in 25 minutes.

I added a little something extra to my version of this recipe: roughly 1 lb of extra lean ground chicken. I cooked it thorougly first, let it cool a bit, then added it to the bowl with the spinach, eggs, etc. A nice little bit of lean protein to make this meal a little more complete and to go well with the salad I made.

I had some mixing issues and ended up combining the ingredients by hand. It was more fun anyway. Some of my spinach balls didn't stay together very well so you may have to use a firm hand. I thawed the spinach in the fridge overnight last night, then out in the sink while I was at work today. To get it drier, I squeezed and squished the water out of it in a colander. Mauling spinach was fun too.

The resulting spinach balls were fairly tasty, if a tiny bit bland. That could be fixed with some spices next time. They're an interesting shape for dinner and the spinach is very good for you. I'm not in love with the amount of onion I'm crunching on when I eat them, but that's because I don't like onion unless it's blended in and virtually unflavoured. The Meatatarian said they were good so at this point, I'll make them again. Try them yourself and let me know if you like them.

1 comment:

  1. This looks professional! Greetz martinus