Spinach-Cheese Balls With Pasta Sauce

Ingredients

• 9 ounces frozen spinach
• 1 egg, beaten
• 1 cup shredded parmesan cheese (4 oz)
• 1 cup shredded mozzarella cheese (4 oz)
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano leaves
• 1/4 teaspoon fresh grated nutmeg
• 1/2 cup sour cream
• 2 tablespoons extra-virgin olive oil
• 15 ounces ricotta cheese
• 2 cups all-purpose flour
• vegetable oil (for deep frying)
• 3/4 cup progresso Italian style breadcrumbs

• 1 (25 1/2 ounce) jar muir glen organic garden vegetable pasta sauce, heated through

Directions

1. 1

   Remove spinach from pouch; place in colander.

2. 2

   Rinse with warm water until thawed; drain well.

3. 3

   Squeeze spinach dry with paper towel.

4. 4

   Meanwhile, in large bowl, mix egg, both cheeses, salt, onion powder, garlic powder, oregano, ground nutmeg, sour cream, oil and ricotta cheese until well blended.

5. 5

   Add spinach to cheese mixture; mix well.

6. 6

   Stir in flour, 1 cup at a time, until well blended.

7. 7

   Fill 10" skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350F.(Or use deep fryer; add oil to fill line and heat to 350F).

8. 8

   Meanwhile, place bread crumbs in small bowl.

9. 9

   Shape spinach-cheese mixture into 1-1/2" balls(about 40), using about 1-1/2 tablespoons for each; roll in bread crumbs and place on cookie sheet.

10. 10

    Fry 6 balls at a time 4-6 minutes, turning as necessary, until golden brown.

11. 11

    With slotted spoon, remove balls from skillet; place on paper towels to drain.

12. 12

    Cool 2 minutes before serving; serve with warm pasta sauce for dipping.