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Johnny's spinach balls

Time 45 minutes
Yields Makes about 4 dozen spinach balls
Johnny’s spinach balls
(Glenn Koenig / Los Angeles Times)
1

Squeeze any excess water from the thawed spinach and place the spinach in a large mixing bowl.

2

Stir in the bread crumbs, Swiss cheese, Parmesan cheese, onion, garlic, eggs and butter until thoroughly combined.

3

Cover and chill the mixture until it is firm enough to form into balls.

4

Heat the oven to 350 degrees. Line 2 cookie sheets with foil, and lightly oil the foil.

5

With a spoon, scoop enough of the spinach mixture to form balls approximately 1 inch in diameter. Roll the mixture into balls and place on the foil-lined cookie sheet, spacing them 1 to 2 inches apart. Repeat until all the mixture is used.

6

Bake the sheets, one at a time, until lightly browned and firm, 15 to 20 minutes.

7

Cool slightly before serving.

From Johnny Thibeault. He sometimes adds bacon to the mixture before forming; if desired, stir in 1/2 cup chopped fried bacon before forming the spinach balls.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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