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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 6 |
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These balls go well with pasta, rice or new potatoes. The curry flavor is mild and enhances the spinach flavour Ingredients:
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 |
Directions:
1. Chop the spinach.
2. Melt butter (or oil) in a large saucepan.
3. Saute garlic and onions until light brown.
4. Add chopped spinach, salt and pepper.
5. Cover and cook over medium heat for 5 min (or until the spinach is wilted).
6. Remove from heat and drain the spinach well.
7. squeeze it slightly.
8. Stir in breadcrumbs,parmesan cheese and the eggs.
9. Cover and refrigerate for 2 hours.
10. Preheat oven to 350F degrees.
11. Pour sauce (Soup) into a 9 baking dish.
12. Mix in curry powder.
13. Shape spinach mixture into 2 balls.
14. Arrange the balls in a single layer.
15. Bake uncovered for 30 minutes.
16. Half way through cooking gently turn the balls so the balls are rotated in the sauce.
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