Spinach Balls

  • 4 large eggs
  • 2-10 oz.pkg. frozen Spinach
  • 1 cup finely chopped minced onion
  • 3/4 cup Parmesan cheese grated
  • 3/4 cup melted margarine
  • 1/2 tsp.salt garlic
  • 2 1/2 cups seasoned stuffing mix

Directions:Cook spinach according to package directions; drain and squeeze dry. Stir in onion, cheese, butter and salt. When throughly blended, stir in stuffing mix. Shape into balls using about a teaspoonful of mixture. Place on cookie sheet and bake at 350 degrees for about 12 minutes or until golden brown. Makes 6 dozen.

About Peggy

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

3 Responses to Spinach Balls

  1. Faye November 3, 2015 at 12:04 am #

    What kind of seasoned stuffing do you use in the Spinach Balls?

    • Kevin November 3, 2015 at 1:59 am #

      I’m pretty sure Mama meant something like Stove Top stuffing mix.

  2. Sobie Dixon January 21, 2015 at 1:03 pm #

    I have looked and asked for years and years for this and cant find. My grandmother used to prepare stewed corn with chicken. Have you ever heard of this?

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