Spinach Balls

This is a great go-to recipe for a great appetizer. I follow the recipe exactly and it’s great every time.
Spinach Balls – 2 WW pts/2 balls – (Original recipe from Kraft)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix Monterey Style with Mushroom & Onion
1-2/3 cups hot water
1/4 cup (1/2 stick) butter or margarine
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained and patted dry
1 cup KRAFT 100% Grated Parmesan Cheese
1 cup chopped fresh mushrooms
1 small onion, finely chopped
4 eggs

Preheat oven to 400°F. Mix stuffing mix, hot water and butter in large bowl until well blended.

Add remaining ingredients; mix lightly. Shape into 60 balls, each about 1 inch in diameter. Place in single layer in two 15x10x1-inch baking pans sprayed with cooking spray.

Bake 15 to 20 min. or until lightly browned.

Tips: Make Ahead Prepare and bake spinach balls as directed; cool completely. Place in freezer-weight resealable plastic bags; freeze up to 3 months. When ready to serve, thaw in refrigerator. Place on baking sheets and bake at 400°F for 10 to 15 min. or until heated through.

Nutritional Information (From Kraft.com): 2 balls: 70 calories, 4 g fat, 35 mg cholesterol, 190 mg sodium, 5 g carbs, 1 g dietary fiber, 1 g sugar, 4 g protein
WW POINTS: 2

    Pin It

4 Responses to “Chorizo, Shrimp and Lentil Stew”

  1. #
    1
    Erin — July 8, 2009 at 3:06 am

    This looks so delicious! I will definitely have to try it!

  2. #
    2
    Katie — July 8, 2009 at 3:09 am

    YUM! I LOOOVE chorizo!

  3. #
    3
    stephchows — July 8, 2009 at 3:53 pm

    all of these ingredients sounds amazing!! I’m totally printing this right now 🙂

  4. #
    4
    stephchows — July 20, 2009 at 1:21 pm

    OK so I made this last night and it literally made John dance around he liked it so much 🙂 thanks!

Leave a Comment