Here are the two most requested recipes from last night.
Savory Spinach Balls
2 packages frozen chopped spinach, cooked and drained, and squeezed. 1 lg. onion, chopped fine 6 eggs, beaten 3/4 cup melted butter 1/2 tsp. pepper 1/2 tsp. garlic salt 1 cup Parmesan cheese 1 box Stove Top Stuffing
Preheat oven to 350F.
Mix all ingredients in a large bowl; chill 1/2 hour.
Grease cookie sheets or line with parchment paper. Roll spinach mixture into small balls (rounded teaspoons or tablespoons). Bake 15 minutes.
Poster’s Notes: This recipe is a handy make-ahead appetizer–you can prepare a batch, freeze the unbaked balls, and then bake as many as you need later. But, thanks to a shortcut ingredient (stuffing mix), these Spinach Balls are also quick and easy at the last minute.
State Fair Meatballs
I named this dish after the State Fair, cause I learned it at a downstate wedding. It tastes SO GOOD, but the ingredients are gross.
1 bag small frozen meatballs (40 to 50 count) 1 large jar grape jelly (NOT JAM, Jelly. The cheaper, the better. Buy two large jars, I usually need 1 1/2) 2 jar chili sauce
DIRECTIONS: Put everything in a crock pot. Turn it on. Cook till meatballs are hot and the jelly and chili sauce have melted together.
Put out toothpicks for serving.
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