To all my veggie lovers I think you’re gonna love this one. These little Spinach and Red pepper balls are great. Enjoy them as an appetizer or if you would like in sauce and have yourself some veggie meatless balls. There’s so much flavor packed in a little roll. I didn’t fry these little guys either. I baked them which cuts back on the fat. I hope you enjoy them.
1 (10 ounce) boxes frozen spinach, drained well
3/4 cup melted unsalted butter (you can use salted if you would like)
3 green onion stalks, chopped
4 eggs
1/2 cup fresh grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon of cayenne pepper (optional)
1/4 teaspoon salt (optional)
2 cups seasoned bread crumbs
1 Red bell pepper, diced
Preparation:
In a large bowl combine all the ingredients until mixed well. Next roll them into any size you would like. Bake on 325 degree oven for about 25 minutes or until they have a golden toasted color to them.
Tip: if you think the mix is too thick you can add a 1/4 cup of milk.
Homemade Delish 
These look great!!!
Sounds awesome…I would pair these with a nice crisp unoaked chardonnay… 😉
Looks good and I needed a recipe for my dying spinach in the fridge; I see pasta for dinner tonight..
These look absolutely delicious!
These look amazing!
Omg! I’m definitely trying this… don’t use frozen spinach – ever! They lose their freshness and don’t taste anything. Always use fresh spinach from the grocery.
I actually use both depending on what I am cooking.
Although you can use fresh spinach in almost any recipe that calls for frozen spinach, the reverse is not always true. Only fresh spinach will suffice for raw preparations such as salads and sandwich toppings. In recipes that require cooking, compact frozen spinach may be easier to handle than fresh spinach leaves that cook down significantly. If you cook regularly, having both types of spinach on hand allows you to choose which form you prefer for a given dish.
Source: http://www.livestrong.com/article/536751-fresh-spinach-vs-frozen-spinach/#ixzz2I97ZX0m2
Just a thought 😉 Thanks for sharing.
Reblogged this on Kitchen Sex and commented:
Will be making very soon!