Spinach-Cheese Balls with Pasta Sauce

(19)
  5 reviews
  • 60 min prep time
  • 60 min total time
  • 15 ingredients
  • 20 servings

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

Directions

  1. 1 Remove frozen spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel.
  2. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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