I first tasted these spinach balls over 20 years ago at a local restaurant that had them on their appetizer menu. It was love at first bite!!! A few years later, I found this recipe (with a few changes I've made thru the years) in a cookbook compiled by a local church. It sure sounded like the finished product would be like the spinach balls I had at that restaurant so many years before. With a few tweaks, I think I'm pretty close. Serve them warm with honey mustard dressing on the side for dipping.
1Heat the oven to 350 degrees F. Line a cookie sheet with parchment cooking paper or non-stick aluminum foil. Set aside.
2In a large bowl, combine the chopped spinach, melted margarine, eggs, parmesan cheese, dry stuffing mix, onion flakes and poultry seasoning. (If mixture seems dry, add the 1/2 cup liquid drained from spinach. You should be able to form mixture into a ball by squeezing .... a little liquid may run out between your fingers. This is ok.) Mix well. Form into 1 1/2" balls.
3Place on prepared cookie sheet and bake for 20-25 minutes or until firm when touched and lightly browned. Remove from oven and cool slightly before serving.
4Serve with honey mustard dressing on the side for dipping. You should have 24-30 spinach balls.