Spinach Guilt

Spinach balls ready to pop in the oven.

Spinach balls ready to pop in the oven.

Margaret and I regularly exchange emails comparing menu items for holidays throughout the year— especially at Christmas. Her list of menu items often read, “Your Mother’s Spinach Balls.” Sometimes, she writes, “I’ve made your mom’s Spinach balls and they’re in the freezer.”

For the past several years (maybe two decades), I haven’t included mom’s spinach balls on my menu. But each time Margaret reminds me they are a mainstay at her holiday dinners, I get a pang of sentimental guilt. I love that she always makes them and how she calls them, but I almost feel I should be in solidarity and make mom’s spinach balls too.

So, Christmas 2013…enough Margaret! I finally made the spinach balls! I forgot how delicious and pretty they are (especially when you add some red pomegranates to the serving platter). Make them for New Year’s. They’re easy and good.

Spinach Balls

  • 2 packages frozen, chopped spinach, thawed and thoroughly drained
  • 2 cups stuffing mix
  • 4 eggs
  • 1/2 cup melted butter
  • 1 onion, chopped fine
  • 1/2 cup grated Parmesan cheese

DIRECTIONS

Mix all ingredients together in a large bowl. Using hands, roll mixture into small balls, Freeze on cookie sheet for one hour. Place in plastic bags and store in freezer or refrigerator until ready to bake.

Bake in 375⁰ oven on a cookie sheet for 20 minutes. Serve warm.

Read Margaret Barker’s article “Green Chicken — Creating a Family Heirloom Cookbook” from the Winter 2013 issue of Celebrate Home Magazine.

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One thought on “Spinach Guilt

  1. And I love making these every Christmas Eve. They remind me of your dear Mother and of you. Plus they are delicious. I serve mine with a mayonnaise-horseradish sauce.

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