4 (26)

Appetizers, Sides, Vegetarian

Johnny's spinach balls

Johnny's spinach balls
Glenn Koenig / Los Angeles Times

Every year at my house, we host what we call the "Long Table Thanksgiving." It's a simple tradition, and it does a lot to minimize holiday stress. We provide the birds, and everyone else brings a side dish. Oh, and ... Read more

Total time: 45 minutes, plus chilling time | Makes about 4 dozen spinach balls
  • 2 (10-ounce) boxes frozen chopped spinach, thawed
  • 2 cups Italian bread crumbs
  • 1/2 cup grated Swiss cheese, more if you prefer (up to 3/4 cup)
  • 1/4 cup grated Parmesan cheese
  • 1/2 to 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 4 eggs, beaten
  • 1/4 cup plus 2 tablespoons (3/4 stick) butter, melted

Step 1Squeeze any excess water from the thawed spinach and place the spinach in a large mixing bowl.

Step 2Stir in the bread crumbs, Swiss cheese, Parmesan cheese, onion, garlic, eggs and butter until thoroughly combined.

Step 3Cover and chill the mixture until it is firm enough to form into balls.

Step 4Heat the oven to 350 degrees. Line 2 cookie sheets with foil, and lightly oil the foil.

Step 5With 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.

Step 6Bake the sheets, one at a time, until lightly browned and firm, 15 to 20 minutes.

Step 7Cool slightly before serving.

Note: 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.


Halibut and shimeji baked in parchment
Halibut and shimeji baked in parchment

Chanterelle-sage bread pudding
Chanterelle-sage bread pudding

Strawberry napoleons with creme fraiche and almond tuiles
Strawberry napoleons with creme fraiche and almond t...

Dungeness crab salad sandwich with Meyer lemon
Dungeness crab salad sandwich with Meyer lemon

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Buckwheat blini
Burrata with speck, English peas, and Parmigiano-Reggiano
Topik (layered garbanzo bean pate )
Grilled portabello mushrooms with chipotle guacamole