Sausage Spinach Balls

[DontTreadOnMe]

I got this from a neighbor a lot of years ago, and have made this recipe many times.
Only changing it to take out some carbs.

I've made this several times over the years.
Easy to make, and may be frozen ahead, making holiday cooking easier.

Makes about 54 balls.
I've included my Lower Carb Adaptation first, with the original as an addendum.
[more]

2 packages spinach, frozen, thawed and squeezed dry [10 ounce package]
1 cup stuffing, seasoned cubes
1 1/4 cups Parmesan cheese, grated  [may use less]
2 Tablespoons minced onion
6 egg, large, WELL beaten
1/2 cup butter, melted
1 teaspoon garlic powder
1 teaspoon salt and pepper, each
10 ounces sausage, bulk, cooked and drained  

1.    Preheat oven to 350.

2.    Combine all ingredients and mix thoroughly. Form into balls about the size of  small walnuts.

3.    Place on ungreased cookie sheets and bake for 20 minutes, or until browned.  Serve immediately

4.    May be prepared ahead and flash-frozen on baking sheets.
Thaw before baking.

5.    Addendum
May double stuffing to 2 cups , and half the amount of bulk sausage...the original recipe calls for 4 ounces.  Honestly, more sausage and less bread always sounds better to me 
I usually use fresh sweet Italian sausage.
I have also used fresh Polish sausage once or twice.

[DontTreadOnMe]

LOL....I guess I should have posted this before the Holidays and Superbowl.
  ​​​​​​​ ​​​​​​​

[UltraBudgie]

These seem like they would be appropriately eaten by stabbing them with a long wooden skewer (not a toothpick, that's too wimpy) and plunging them in some kind of cheese sauce. Perhaps white queso? Yes, I know they already have cheese in them already....

[ReturnofBroccoli]

Polish sausage is great, adouille also has an Italian sausage brand that definitely has that Italian basil kick in it if you try it you'll see what I mean. It's right next to the cajun style for jambalaya mmmmmm

[Encia22]

LOL....I guess I should have posted this before the Holidays and Superbowl.  ​​

Great recipe!

As you mentioned Holidays, I got an idea. Would the recipe work with turkey in place of sausage? I'm thinking they might be nice for Thanksgiving or Christmas with a turkey vibe. Add some sage and it gives them a Stuffing-style angle.

[Encia22]

These seem like they would be appropriately eaten by stabbing them with a long wooden skewer (not a toothpick, that's too wimpy) and plunging them in some kind of cheese sauce. Perhaps white queso? Yes, I know they already have cheese in them already....

You can never have too much cheese! Also...




No cheese was harmed in the making of this video. 

[DontTreadOnMe]

Polish sausage is great, adouille also has an Italian sausage brand that definitely has that Italian basil kick in it if you try it you'll see what I mean. It's right next to the cajun style for jambalaya mmmmmm

Yes, I bet it would be good with a spicy sausage like andouille.

[DontTreadOnMe]

Great recipe!

As you mentioned Holidays, I got an idea. Would the recipe work with turkey in place of sausage? I'm thinking they might be nice for Thanksgiving or Christmas with a turkey vibe. Add some sage and it gives them a Stuffing-style angle.

[Image: https://denyignorance.com//images/addsmi...cheers.gif]

You'd have to make the turkey pieces pretty small, or were you thinking ground turkey?
But otherwise...I'm a great one to make changes to recipes....so why not?
The cheese probably needs to stay something like parmesan....or maybe feta....anything else might be too melty.

[putnam6]

These sound delicious... adding spinach is a great idea, I can pretend they are healthy give me a good hot mustard and I could eat a dozen or so 

My sister does some fantastic sausage cheese balls with Bob Evans Spicy that I swear would make an awesome biscuit or breakfast food

[argentus]

This looks great DTOM!   I think I will make these Monday.   I think I will first caramelize the onions, because that always makes things better.   I wonder if it might be easier to cook them like fritters -- flattened, so you can turn them over.    Thank you much for the recipe and inspiration!