Posted by Grandma Jeanne on August 31, 2009
1 (10 ounces) package frozen chopped spinach
1-1/2 cups Pepperidge Farm herb stuffing mix
1/2 cup chopped onion
3 eggs, beaten
1/2 stick butter, melted
1/4 cup Parmesan cheese
1/2 teaspoon pepper (white)
3/4 teaspoon garlic salt
Preheat oven to 350 degrees.
Cook spinach and drain well, squeezing out all liquid.
Add all other ingredients, mixing well.
Shape into small balls and put on lightly greased cookie sheet.
Bake 15 minutes.
Do not overbake.
They freeze well before or after baking.
Posted by Grandma Jeanne on August 24, 2009
2 (10 ounces) packages frozen chopped spinach
1 (6 ounces) package chicken flavored Stove Top stuffing
1 cup grated Parmesan cheese
6 eggs, lightly beaten
3/4 cup melted butter
Salt and pepper to taste
Cook spinach according to package and drain in a sieve, pressing out as much moisture as possible with back of spoon.
In medium bowl, combine spinach, stuffing mix, Parmesan cheese, eggs, butter and salt and pepper.
Mix thoroughly and roll into balls the size of large marbles, about 1-1/2 inches in diameter.
Place on cookie sheet and freeze.
After balls are frozen, remove and store in plastic bag.
To serve: Replace frozen balls on cookie sheet, and bake at 350 degrees for 10 to 15 minutes or 7 to 10 minutes if unfrozen, until lightly browned.
Serve hot.
Makes 80 balls.