“These balls go well with pasta, rice or new potatoes. The curry flavor is mild and enhances the spinach flavour”
3/4 cupchopped onion
2tablespoons butter or 1tablespoonlite olive oil
1lbfresh spinach( a large handful for each person)
1/4 cupcoarse breadcrumbs
1/3 cupparmesan cheese, coarsely grated
2eggs, lightly beaten
1cupcanned condensed tomato soup( or if you prefer used canned cream of mushroom)
1 1/2 teaspoonscurry powder
Chop the spinach.
Melt butter (or oil) in a large saucepan.
Saute garlic and onions until light brown.
Add chopped spinach, salt and pepper.
Cover and cook over medium heat for 5 min (or until the spinach is wilted).
Remove from heat and drain the spinach well.
squeeze it slightly.
Stir in breadcrumbs,parmesan cheese and the eggs.
Cover and refrigerate for 2 hours.
Preheat oven to 350F degrees.
Pour sauce (Soup) into a 9″ baking dish.
Mix in curry powder.
Shape spinach mixture into 2″ balls.
Arrange the balls in a single layer.
Bake uncovered for 30 minutes.
Half way through cooking gently turn the balls so the balls are rotated in the sauce.
“wow, wow, wow, what a great dish. the amount of curry was a perfect compliment to the spinach, which tasted very rich and creamy when prepared this way. i used the tomato soup and threw it over tomato-flavored angel hair. we were fighting over who was going to get the last ball. this one’s going into the permanent repetoire.”
“These are great little spinach balls. I’ve always made my spinach balls out of frozen spinach and breaded them. I love that this recipe uses fresh spinach and onions, and doesn’t fry them at all. I did find that I needed extra breadcrumbs because the mixture was just too gooey to make balls even after 2 hours in the fridge. The soup was surprisingly spicy with my mild yellow curry. I tasted one just out of the oven, but am planning on tossing the balls & sauce with pasta tomorrow. Definitely a keeper. And healthy too!”