Modification: To make this gluten free substitute the whole wheat mix for Bisquick’s Gluten Free mix.
These spinach balls are my absolute *favorite* to make when I’m entertaining. They are great appetizers and reheat in the microwave really well for lunch the next day.
I serve it with a side of tomato sauce, but they are also amazing on their own. They also make a good lunch or snack. I ake them to work with me and reheat them for dinner.
There’s no set amount for how much of each seasoning, because you can vary how much you put in based on your individual taste — So play around and see how you like it. I prefer it a little spicier, so I add more crushed hot pepper.
1 box Birds Eye frozen, chopped spinach thawed, rinsed and rained
1 cup Hodgson Mills Insta-Bake Whole Wheat Baking Mix
8 oz. (2 cups) Kraft shredded mozzarella
2 egg (beaten)
2 cloves garlic finely chopped(you can omit this if you don’t have it handy)
crushed red pepper
fresh ground pepper
Heat oven to 400 degrees.
In a bowl mix the spinach, baking mix, eggs and add as much or as little of the seasonings as desired. You can start out mixing it with a wooden spoon, but if you’re like me you will end up mixing it by hand the way you do with meatballs. (I think this works best because everything gets mixed better)
Spray a cookie sheet with cooking spray and roll the mixture into small to medium balls like you would meatballs.
Bake in oven for 10-12 minutes, or until browned. Serve hot with a side of tomato sauce.