Ingredients
2 cups Herb Stuffing Mix
4 whole Eggs, Beaten Well
1 stick Softened Butter
3/4 cups Parmesan Cheese
1/2 whole Large Onion, Diced
1/2 teaspoons Thyme
Method
Sources
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Recipe1M+
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
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first, cook the spinach in the microwave for about 3-5 minutes (depending on the power of your microwave) and drain well. its easy from here: mix all of the ingredients together in a large bowl (the cooked and drained spinach, stuffing mix, beaten eggs, softened butter, parmesan cheese, diced onion, and thyme). form the mixture into balls and bake in the oven at 300 degrees f for about 30 minutes. note: this recipe works best when you refrigerate the dough for about an hour before forming the balls!