A Good Old Fashioned Appetizer Recipe for Spinach Balls
This spinach balls recipe comes from my wife’s collection in a notebook filled with loose pieces of paper, some original, some copies, but all of them contain some of my wife’s favorites. This recipe has one of her mom’s friends’ names attached, but who knows where she found it? It looks like one where Mom might have served back in the 1960’s.
Many good recipes for spinach balls are available, but this is the one we use when making them for a party. On the handwritten copy we have a photocopy of, it says you can freeze them for future use.
Spinach Balls
Spinach balls, a popular appetizer from the 1960s, exemplify that era’s culinary experimentation and social trends. This decade was marked by a blend of traditional and modern influences in the kitchen, and spinach balls perfectly captured this fusion.
The rise of spinach balls can be attributed to several factors prevalent in the 1960s. One significant influence was the increased availability and popularity of frozen foods, which made ingredients like spinach more accessible year-round. The convenience of frozen spinach was a boon for home cooks, allowing them to prepare dishes that might have been more time-consuming or seasonal otherwise.
They were a versatile appetizer, often appearing at cocktail parties, potlucks, and family gatherings. They embodied the 1960s trend of bite-sized, easy-to-eat finger foods that facilitated mingling and socializing. This era celebrated the art of entertaining, with hostesses keen to impress guests with stylish and convenient dishes.
The typical spinach ball recipe calls for frozen spinach, bread crumbs, grated cheese (usually Parmesan), and eggs combined with various seasonings. Garlic, onion, and nutmeg were common additions, lending depth of flavor to the mixture. The balls were formed by hand and baked until golden brown, resulting in a crispy exterior and a tender, flavorful interior.
The appeal of spinach balls lies in their simplicity and adaptability. They could be made, frozen, and baked before serving, which was perfect for the busy hostess. Additionally, spinach balls were relatively healthy compared to many other appetizers of the time, offering a way to incorporate vegetables into the party spread appealingly.
The 1960s also saw a surge in health consciousness and a growing interest in international cuisines, influencing spinach balls’ popularity. Spinach was recognized for its nutritional benefits, which are rich in iron and vitamins, aligning with the decade’s focus on healthier eating habits. Moreover, the recipe could easily be adapted to include influences from Italian cuisine, a testament to the growing trend of incorporating diverse flavors and ingredients into American cooking.
In conclusion, spinach balls were more than just a tasty appetizer; they reflected the 1960s culinary landscape. They highlighted the era’s love for convenient, make-ahead dishes that were nutritious and suitable for social gatherings. This unassuming appetizer encapsulated the innovation and evolving tastes of a decade that was as dynamic in the kitchen as in culture and society.
Spinach Balls Recipe
Ingredients
- 2 packages frozen chopped spinach
- 2 cups Pepperidge Farm fine herb stuffing any seasoned stuffing will do
- 1 cup Parmesan cheese grated
- 6 eggs beaten
- ¾ cup butter softened
- salt & pepper to taste
Instructions
- Preheat the oven to 350° F.
- Rinse and drain the frozen spinach and remove as much water as you can.
- In a bowl large enough to hold all the ingredients, combine the spinach, stuffing, Parmesan cheese eggs, butter and salt & pepper.
- If you have time, refrigerate the mixture until firm. This will make the next step easier, but it is not necessary especially when you are throwing these together at the last minute.
- The recipe says "Make Balls". It doesn't say how large or small these balls should be, just "Make Balls." I guess it depends on how many you going to serve. We made ours on the large size and everyone loved them.
- Bake for 10 to 15 minutes until cooked through.
4 Responses
Hi!! Is the stuffing already prepared or straight out of the box dry ?
Hi Carol, I used Pepperidge Farm fine herb stuffing straight from the bag or box, however you purchase it.
Thank you so much I can’t wait to make them!?
I didn’t have any stuffing mix but I had a crumbly bread (sort of like cornbread). I’m not sure how much I need to put in – I don’t know who dry the mixture should be.