Every time I make a new dish, I can’t seem to follow the directions properly. Either I forget an ingredient—or two—or I mess up the steps. Well, this time was no different, but the mistakes, or adjustments as I like to call them, didn’t ruin the integrity of the dish.
First of all, the store I bought the ingredients at didn’t sell onions individually, so I opted to omit the onion. There wasn’t any pecorino cheese at said store either so I substituted with more Parmigiano-Reggiano cheese. I could find only hot Italian sausage instead of mild, so I chose to leave out the cayenne pepper as to not make the dish too spicy. I also used less spinach because frankly, it just looked like way too much spinach.
To save time, I decided to make larger balls. It saved time when rolling the balls, but it took them about 25 minutes to cook through. If you want these as an appetizer at a party, I’d suggest following the recipe for size. But if you want this to be more of a meal, go ahead and make them larger and adjust the cooking time.
I was impressed by how good these tasted. They smelled delicious during the process, and the first bite didn’t disappoint. I’d make these again; they were so good!
Two 10-ounce packages frozen
chopped spinach, defrosted and squeezed dry
2 cups cubed herbed stuffing mix
1/2 medium yellow onion, finely chopped (1/2 cup)
4 large eggs, lightly beaten
4 tablespoons unsalted butter, melted
1/2 cup regular or low-fat mayonnaise (do not use nonfat)
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup pecorino cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper or chipotle powder
8 ounces mild Italian sausage (pork or turkey), cooked and drained, then crumbled (may substitute 8 ounces lump crabmeat); optional
- Preheat the oven to 350 degrees. Have a few rimmed baking sheets at hand.
- Combine the spinach, stuffing mix, onion, eggs, butter, mayonnaise, cheeses, garlic powder, salt, cayenne pepper or chipotle powder and the sausage, if using, in a large bowl; mix well. Arrange 52 rounded tablespoonfuls an inch apart on the baking sheets. Bake for 10 minutes (or 15 to 20 minutes, if frozen), until the spinach is lightly browned.
- Serve warm. Makes 52 servings.
Source: David Hagedorn | The Washington Post