Spinach-Cheese Balls with Pasta Sauce

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

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Servings 20

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( 19 ) Ratings

19 Ratings

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Member Reviews ( 6 )

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Bake-Off® Contest 42, 2006

Ann Waller

Conroe, Texas

ingredients 15
Prep Time 60 min
Total Time 60 min

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

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Directions

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.