Curried Spinach Balls

Curried Spinach Balls

  • Prep Time: 2 hrs
  • Total Time: 2 hrs 20 mins
  • Serves: 4-6,Yield: 10.0Balls
  • About This Recipe

    “These balls go well with pasta, rice or new potatoes. The curry flavor is mild and enhances the spinach flavour”

    Ingredients

  • 2cloveschopped garlic
  • 3/4 cupchopped onion
  • 2tablespoons butter or 1tablespoonlite olive oil
  • 1lbfresh spinach( a large handful for each person)
  • 1/2 teaspoonsalt
  • 1/2 teaspoonpepper
  • 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
  • Directions

  • 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.
  • Reviews

  • “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!”

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