Curried Spinach Balls Recipes

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BAKED EGGS WITH CURRIED SPINACH



Baked Eggs with Curried Spinach image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon unsalted butter
2 large tomatoes (about 1 pound), chopped
1/2 cup dried red lentils, picked over and rinsed
1 15-ounce jar prepared curry sauce (such as tikka masala)
Kosher salt
10 ounces baby spinach (about 16 cups)
4 large eggs
1/4 cup heavy cream
2 pieces naan bread

Steps:

  • Preheat the oven to 350 degrees F. Melt the butter in a large ovenproof skillet over medium-high heat. Add the tomatoes and cook until softened, 2 to 3 minutes. Add the lentils, curry sauce, 1/2 cup water and 1/4 teaspoon salt; stir well to coat. Bring to a simmer and cook, stirring occasionally, until the lentils are tender, about 8 minutes. Gradually add the spinach, stirring until wilted.
  • Reduce the heat to medium. Make 4 wells in the lentil mixture and crack an egg into each; spoon the heavy cream over the eggs. Continue cooking until the whites begin to set, 3 to 4 minutes.
  • Transfer the skillet to the oven and bake until the egg whites are just set but the yolks are still runny, about 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Let rest, 5 minutes.
  • Meanwhile, wrap the naan in foil and warm in the oven, about 5 minutes. Cut into wedges and serve with the eggs. Photograph by Ryan Dausch

STOVE TOP SPINACH BALLS



STOVE TOP Spinach Balls image

Forget the mini meatballs and try some spinach balls! Your family won't be able to stop talking about these spinach ball appetizers. STOVE TOP Spinach Balls include Parmesan cheese, STOVE STOP Stuffing Mix, fresh mushrooms and more.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 35m

Yield 12 servings

Number Of Ingredients 8

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-2/3 cups hot water
1/4 cup butter or margarine, cut up
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained and patted dry
1 cup KRAFT Grated Parmesan Cheese
1 cup chopped fresh mushrooms
1 small onion, finely chopped
4 eggs

Steps:

  • Heat oven to 400ºF.
  • Mix stuffing mix, hot water and butter in large bowl until blended.
  • Add remaining ingredients; mix lightly. Shape into 60 (1-inch) balls.
  • Place in single layer on 2 rimmed baking sheets sprayed with cooking spray.
  • Bake 15 to 20 min. or until heated through and lightly browned.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

PARMESAN SPINACH BALLS



Parmesan Spinach Balls image

These delicious little appetizers are always a hit. Serve warm or at room temperature with a good quality mustard. These can be frozen unbaked and popped into the oven when unexpected guests pop in.

Provided by tish

Categories     Appetizers and Snacks     Cheese

Time 30m

Yield 10

Number Of Ingredients 7

2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 cups Italian-style seasoned bread crumbs
1 cup grated Parmesan cheese
½ cup butter, melted
4 small green onion, finely chopped
4 eggs, lightly beaten
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
  • Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 19.1 g, Cholesterol 107.6 mg, Fat 15.6 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 8.2 g, Sodium 632.6 mg, Sugar 1.5 g

SPINACH BALLS



Spinach Balls image

"Either as an appetizer or side dish," promises Faye Buffenmeyer of Lebanon, Pennsylvania, "this is delicious!" And, since it can be made ahead, you might think about doubling the recipe and freezing some for unexpected guests.-Faye Buffenmeyer, Lebanon, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 20m

Yield about 4 dozen.

Number Of Ingredients 8

1 package (10 ounces) frozen chopped spinach
2-1/2 cups herb-seasoned stuffing mix
1 medium onion, finely chopped
3 eggs, beaten
1/4 cup grated Parmesan cheese
6 tablespoons butter, melted
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

  • Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Shape into 1-in. balls; place on an ungreased baking sheet. Bake at 350° for 10 minutes or until very lightly browned. Balls can be made ahead and refrigerated overnight before baking.

Nutrition Facts :

SPECTACULAR SPINACH BALLS



Spectacular Spinach Balls image

These are wonderful appetizers. My guests rave about them and they disappear fast! You can use prepared breadcrumbs but they don't taste as good as with the homemade ones.

Provided by Alskann

Categories     Cheese

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 (10 ounce) packages frozen chopped spinach (thawed & drained - squeeze out all the moisture)
6 slices white bread, lightly toasted a golden brown
2 eggs, beaten
1/2 cup butter or 1/2 cup margarine, melted
1/3 cup grated parmesan cheese
1/4 cup grated romano cheese
1/4 cup grated asiago cheese
1 teaspoon dried thyme
2 cloves garlic, minced
8 shallots, minced
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

  • Place toast in a blender or food processor and blend until finely crumbed.
  • Combine all ingredients in a large bowl and chill for at least three hours or overnight.
  • Form into balls and place on a greased cookie sheet.
  • Balls can be covered and refrigerated at this point for up to twelve hours.
  • Bake at 400 degrees for 12-15 minutes, or until golden brown.

Nutrition Facts : Calories 234.7, Fat 15.7, SaturatedFat 9, Cholesterol 83.4, Sodium 438.3, Carbohydrate 16.6, Fiber 2.6, Sugar 1.4, Protein 8.7

SPINACH BALLS



Spinach Balls image

Yum Yum.

Provided by JEN VINYARD

Categories     Appetizers and Snacks

Time 30m

Yield 11

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups finely crushed herb-seasoned dry bread stuffing mix
½ cup grated Parmesan cheese
2 teaspoons garlic powder
½ teaspoon ground black pepper
1 teaspoon Italian seasoning
½ cup melted butter
3 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet.
  • Bake in preheated oven for 20 minutes, or until heated through and browned.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 29.6 g, Cholesterol 76.5 mg, Fat 12.2 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 6.7 g, Sodium 731.6 mg, Sugar 3.4 g

SPINACH BALLS IN GREEN CURRY



Spinach Balls in Green Curry image

Number Of Ingredients 16

1 large russet potato (or any kind)
8 to 10 ounces fresh spinach (1 small bunch), trimmed and washed (do not pat dry)
1 clove fresh garlic (large), peeled
1 fresh green chili pepper, such as serrano, stemmed
1/2 cup minced onion
1 tablespoon ground dried pomegranate seeds
1 teaspoon dried fenugreek leaves
1/2 teaspoon ajwain, seeds
1/2 teaspoon salt, or to taste
1/8 teaspoon baking soda
1/2 cup chickpea flour
1 to 1 1/2 cup peanut oil for deep-frying
4 cups (1 recipe) Minty Green Curry Sauce
1/2 cup nonfat plain yogurt, whisked until smooth
1 bunch fresh cilantro (large), including soft stems
1/4 cup heavy cream cheese

Steps:

  • 1. Boil the potato in lightly salted water to cover until tender, 15 to 20 minutes. Drain, let cool, then peel and grate. Reserve. In a food processor, process together the spinach, garlic, and green chili pepper until minced. Transfer to a large bowl.2. Add the potato, onion, pomegranate seeds, fenugreek leaves, ajwain seeds, salt, and baking soda, and mix well. Let sit about 30 minutes, then add enough chickpea flour to make a soft dough. Divide the dough into 20 to 25 portions and, using clean hands, shape into smooth balls.3. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a small bit of dough dropped into the hot oil rises to the top in 15 to 20 seconds. Add the spinach balls to the hot oil, adding as many as the wok can hold at one time without crowding, and deep-fry, turning them around with a slotted spatula until they are firm and golden, about 3 minutes. Drain and set aside.4. Prepare the minty green curry sauce and leave in the pan. In a blender, process together the yogurt, cilantro, and cream until smooth, then mix it into the curry sauce and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 10 minutes.5. Add the koftas to the pan and cook over medium heat until they absorb the juices and become soft, 10 to 15 minutes. Once the koftas have absorbed the sauce they are very fragile, so handle them with care. Serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CURRIED SPINACH AND TOFU



Curried Spinach and Tofu image

SMART SUBSTITUTIONS This recipe is inspired by saag paneer, an Indian dish traditionally made with soft, fresh cheese; here, the cheese is replaced with tofu, which is lower in fat. Reduced-fat sour cream, instead of coconut milk, thickens the curry sauce.

Yield serves 4

Number Of Ingredients 11

2 tablespoons vegetable oil, such as safflower
1 medium onion, minced
4 garlic cloves, minced
Coarse salt and ground pepper
1 tablespoon curry powder, preferably Madras
1/2 teaspoon ground ginger
2 packages (10 ounces each) frozen chopped spinach, cut into pieces (do not thaw)
1 1/2 cups water
3/4 cup reduced-fat sour cream
2 packages (12.5 ounces each) extra-firm silken tofu, drained and cut into 1/2-inch cubes
Cooked rice, preferably basmati, for serving (optional)

Steps:

  • Heat oil in a large skillet over medium-high. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 5 to 7 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
  • Add spinach and the water; bring to a boil, breaking up spinach with a spoon. Reduce heat to medium; simmer, stirring occasionally, until almost all liquid has evaporated, 10 to 12 minutes.
  • Stir in sour cream and tofu; cook just to heat through, 3 to 5 minutes (do not boil). Serve with rice, if desired.
  • Tofu is sold in two types of packaging in grocery stores: refrigerated and shelf stable. Shelf-stable tofu can be stored at room temperature until opened, up to about 1 year (check the label for the use-by date); look for it in the Asian-food section.
  • Per Serving (without Rice)
  • Calories: 294
  • Fat: 17.3g
  • Protein: 21.5g
  • Carbohydrates: 17.6g
  • Fiber: 5.6g

GARLIC SPINACH BALLS



Garlic Spinach Balls image

When Amy Hornbuckle first tried these savory bites, she knew she found a new favorite. "They'd be a great way to get my young daughter to eat her vegetables if they were a bit lower in cholesterol," shares the Prattville, Alabama reader.

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 10

2 cups crushed seasoned stuffing
1 cup finely chopped onion
4 large eggs, lightly beaten
3/4 cup butter, melted
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1-1/2 teaspoons dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Steps:

  • In a large bowl, combine the first nine ingredients. Stir in spinach until blended. Roll into 1-in. balls. Place in a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 294 calories, Fat 22g fat (12g saturated fat), Cholesterol 156mg cholesterol, Sodium 625mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein.

CURRIED SPINACH BALLS



Curried Spinach Balls image

These balls go well with pasta, rice or new potatoes. The curry flavor is mild and enhances the spinach flavour

Provided by Bergy

Categories     Vegetable

Time 2h20m

Yield 10 Balls, 4-6 serving(s)

Number Of Ingredients 11

2 cloves chopped garlic
3/4 cup chopped onion
2 tablespoons butter or 1 tablespoon lite olive oil
1 lb fresh spinach (a large handful for each person)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup coarse breadcrumbs
1/3 cup parmesan cheese, coarsely grated
2 eggs, lightly beaten
1 cup canned condensed tomato soup (or if you prefer used canned cream of mushroom)
1 1/2 teaspoons curry powder

Steps:

  • Chop the spinach.
  • Melt butter (or oil) in a large saucepan.
  • Saute garlic and onions until light brown.
  • Add chopped spinach, salt and pepper.
  • Cover and cook over medium heat for 5 min (or until the spinach is wilted).
  • Remove from heat and drain the spinach well.
  • squeeze it slightly.
  • Stir in breadcrumbs,parmesan cheese and the eggs.
  • Cover and refrigerate for 2 hours.
  • Preheat oven to 350F degrees.
  • Pour sauce (Soup) into a 9" baking dish.
  • Mix in curry powder.
  • Shape spinach mixture into 2" balls.
  • Arrange the balls in a single layer.
  • Bake uncovered for 30 minutes.
  • Half way through cooking gently turn the balls so the balls are rotated in the sauce.

Nutrition Facts : Calories 229.9, Fat 11.8, SaturatedFat 6.2, Cholesterol 115.6, Sodium 885.2, Carbohydrate 21.7, Fiber 4.4, Sugar 7.4, Protein 12.1

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