Ingredients
- 2 10 ounce packages frozen chopped spinach cooked (or thawed) and well drained
- 1/2 cup onion diced small
- 3/4 cup unsalted butter melted
- 4 eggs beaten
- 1/2 cup grated parmesan cheese
- 2 tsp garlic powder
- 2 cups Pepperidge Farm Herb Stuffing Mix
Method
- Add all ingredients to a large bowl and mix together. Cover the bowl and chill 1 hour, up to overnight.
- Preheat oven to 350°F.
- Roll into 1 inch balls and place on a sheet pan. You can make these as large or small as you want.
- Bake for 20 or until golden brown on top. Keep in mind if they are smaller, they'll need less cooking time.
- Serve warm or room temperature.
- To freeze: prepare the balls as directed. Roll the balls and place in a freezer safe container. Bake from frozen for 30-35 minutes or until golden brown.
Nutrition
Notes
Prepare the mix up to 24 hours ahead and chill i the fridge until ready to bake.
To freeze: prepare the balls as directed. Roll the balls and place in a freezer safe container. Bake from frozen for 30-35 minutes or until golden brown.
Refrigerate leftovers up to 4 days. These are great cold from the fridge or pop them in the oven at 350 for 5 minutes.