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Spinach-Cheese Balls with Pasta Sauce*

Prep Time: 20 min Cook Time: 36 min

1 (9 ounce) box frozen spinach
1 egg, slightly beaten
1 cup (4 oz.) shredded Parmesan cheese
1 cup (4 oz.) shredded mozzarella cheese
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano leaves
1/2 cup sour cream
2 Tbsp extra virgin olive oil
1 (15 ounce) container ricotta cheese
2 cups all-purpose flour
Crisco® Vegetable Oil, for deep frying
3/4 cup Progresso® Italian style bread crumbs
1 (25.5 ounce) jar garden vegetable pasta sauce, heated

Remove frozen spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel.

Meanwhile, in large bowl, mix egg, both cheeses, salt, onion powder, garlic powder, oregano, sour cream, oil and ricotta cheese until well blended. Add spinach to cheese mixture; mix well. Stir in flour, 1 cup at a time, until well blended.

Fill 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.)

Place 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.

Fry (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.