Bake-Off® Contest 42, 2006
Conroe, Texas

Spinach-Cheese Balls with Pasta Sauce

An electric deep fryer can be used to fry these flavor-packed appetizer balls.

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5 reviews.
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  • prep time 60 min
  • total time 60 min
  • ingredients 15
  • servings 20
 

Ingredients

1
box (9 oz) Green Giant™ frozen chopped spinach
1
egg, beaten
1
cup shredded Parmesan cheese (4 oz)
1
cup shredded mozzarella cheese (4 oz)
1
teaspoon salt
1
teaspoon onion powder
1
teaspoon garlic powder
1
teaspoon dried oregano leaves
1/2
cup sour cream
2
tablespoons extra-virgin olive oil
1
container (15 oz) ricotta cheese
2
cups Pillsbury BEST® all-purpose flour
Vegetable oil for deep frying
3/4
cup Progresso™ Italian style bread crumbs
1
jar (25.5 oz) Muir Glen™ organic garden vegetable pasta sauce, heated

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Remove frozen spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel.
  • 2 Meanwhile, in large bowl, mix egg, both cheeses, salt, onion powder, garlic powder, oregano, sour cream, oil and ricotta cheese until well blended. Add spinach to cheese mixture; mix well. Stir in flour, 1 cup at a time, until well blended.
  • 3 Fill 10-inch skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350°F. (Or use deep fryer; add oil to fill line and heat to 350°F.)
  • 4 Meanwhile, place bread crumbs in small bowl. Shape spinach-cheese mixture into 1 1/2-inch balls (about 40), using about 1 1/2 tablespoons for each; roll in bread crumbs and place on cookie sheet.
  • 5 Fry 6 balls at a time 4 to 6 minutes, turning as necessary, until golden brown. With slotted spoon, remove balls from skillet; place on paper towels to drain. Cool 2 minutes before serving; serve with warm pasta sauce for dipping.
  • 1 Remove frozen spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel.
  • 2 Meanwhile, in large bowl, mix egg, both cheeses, salt, onion powder, garlic powder, oregano, sour cream, oil and ricotta cheese until well blended. Add spinach to cheese mixture; mix well. Stir in flour, 1 cup at a time, until well blended.
  • 3 Fill 10-inch skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350°F. (Or use deep fryer; add oil to fill line and heat to 350°F.)
  • 4 Meanwhile, place bread crumbs in small bowl. Shape spinach-cheese mixture into 1 1/2-inch balls (about 40), using about 1 1/2 tablespoons for each; roll in bread crumbs and place on cookie sheet.
  • 5 Fry 6 balls at a time 4 to 6 minutes, turning as necessary, until golden brown. With slotted spoon, remove balls from skillet; place on paper towels to drain. Cool 2 minutes before serving; serve with warm pasta sauce for dipping.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
450mg
450%;
Total Carbohydrate
18g
18%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
2%;
Calcium
20%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.