Meatballs for vegetarians made with breadcrumbs, eggs, spinach, Parmesan cheese and garlic. Make great party food or snacks.
These are amazing!! I am surprised no one has reviewed nor rated this recipe. Quick, simple and great for a picnic and can even keep left-overs for lunches. - 09 Apr 2012
I tried this recipe for a church finger food luncheon. It was well received and several people asked for the recipe. I also had a couple of people say they don't care for spinach but heard others saying how good they were so they tried them and they loved them too. I did follow several of the suggestions offered by other members. I thawed and squeezed dry the spinach before beginning. I cut the Italian bread crumbs to 1 cup. I used one med. yellow onion (instead of the green onions) and 2 cloves of minced garlic and sauteed those in the 1/2 cup butter. I also took another recommendation and added about 1/3 cup of crumbled bacon. I made them no larger than 1 inch and they took every bit of 30 minutes to achieve the light brown. They weren't over cooked in the center at all. They were no where close to being done at 15 minutes. I'd definitely make these again. They were delicious and very well received. But for me they took considerably longer to make and considerably longer to bake than stated in the menu. Partially due to my additions. No matter. They're worth the time either way! - 18 Dec 2005 (Review from Allrecipes USA and Canada)
This was super easy to thow together, but I felt it need a little bit more flavor so I added 3-4 cloves of mnced garlic and 1 tsp of cyanne and it gave this recipe the extra flavor and kick it needed. - 04 Feb 2002 (Review from Allrecipes USA and Canada)