Spinach Artichoke Balls Recipe

By winefoot

Ingredients

• For the Spinach Artichoke Balls:
• Servings:50 balls
• 1 1-pound package frozen chopped spinach, thawed and chopped finely
• 1/2 pound frozen artichokes, thawed and chopped finely
• 5 eggs
• 1 large onion, minced
• 4 tablespoons butter, melted and cooled
• 1 1/2 cups Parmesan cheese, grated
• 2 cloves garlic, minced
• 1/2 teaspoon Cayenne powder
• 2 cups Italian-style breadcrumbs
• For the dill sauce:
• 1 cup mayonnaise
• 1 cup sour cream
• 1/4 cup dill, chopped
• 2 scallions, chopped

Preparation

Step 1

Directions:

Combine all sauce ingredients together in a bowl, cover and refrigerate.

Preheat oven to 350 degrees F.

Squeeze excess water from spinach and put in a large mixing bowl.

Add remaining ingredients and mix well by hand. Form mixture into 1 ½” balls either by hand or with a small ice cream scoop. Roll them between the palms of your hand to get a uniform smooth finish.

Place balls on a parchment lined sheet pan and cook until firm to the touch, 20-25 minutes.

Serve warm with dipping sauce.