For the stuffing, I buy the double box of Pepperidge Farm herb-seasoned stuffing mix and use one bag for a single recipe (or both bags, if I double the recipe). Also, I usually increase garlic salt to 1 1/2 Tbsp.
2 (10-oz) pkgfrozen chopped spinach
2 cupsherb-seasoned stuffing mix (i use pepperidge farm, and i usually increase it to 3 cups)
1 mediumonion, finely chopped
6 largeeggs, well beaten
3/4 cupmelted butter
1/2 cupgrated parmesan cheese
1 tspblack pepper
1 Tbspgarlic salt
1/2 tspthyme leaves
How to Make Spinach Balls
- Cook spinach according to package directions. Place cooked spinach in colander to cool and drain well. (You want as much liquid as possible removed from spinach.)
- Preheat oven to 350°F. Lightly grease a large baking sheet (I use my 15"x10" jelly roll pan); set aside.
- In a large mixing bowl, mix all ingredients in the order listed. Roll small amounts into 1-inch balls (about the size of a walnut). Place spinach balls on the baking sheet, about 1 inch apart.
- Bake for 20 minutes, or just slightly turning brown around edges. Transfer to a counter to cool completely.