Prep Time 20m
Cook Time 5m
Ready Time 60m
Yield 35 to 40 balls


Ingredients
  • 1 (9 oz.) box Green Giant® frozen spinach
  • 1 large egg, slightly beaten
  • 1 cup (4 oz.) shredded Parmesan cheese
  • 1 cup (4 oz.) shredded mozzarella cheese
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano leaves
  • 1/2 cup sour cream
  • 2 tablespoons Crisco® 100% Extra Virgin Olive Oil
  • 1 (15 oz.) container ricotta cheese
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • Crisco® Pure Vegetable Oil, for deep frying
  • 3/4 cup Progresso® Italian style bread crumbs
  • 1 (25.5 oz.) jar Muir Glen® organic garden vegetable pasta sauce, heated
Preparation Directions
  • Step 1Remove frozen spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel.
  • Step 2Mix egg, both cheeses, salt, onion powder, garlic powder, oregano, sour cream, oil and ricotta cheese in large bowl until well blended. Add spinach to cheese mixture; mix well. Stir in flour, 1 cup at a time, until well blended.
  • Step 3Fill a 10-inch skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350°F (or use deep fryer, add oil to fill line and heat to 350°F).
  • Step 4Place bread crumbs in small bowl. Shape spinach-cheese mixture into 1-1/2 inch balls (about 40), using about 1-1/2 tablespoons for each; roll in bread crumbs and place on cookie sheet.
  • Step 5Fry 6 balls at a time for 4 to 6 minutes, turning as necessary, until golden brown. With slotted spoon, remove balls from skillet; place on paper towels to drain. Cool 2 minutes before serving; serve with warm pasta sauce for dipping.
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