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Spinach Balls

Source of Recipe


From "New York Cookbook" by Molly O'Neill






List of Ingredients



• 2 (10-ounce) pkgs. frozen chopped spinach, thawed and drained
  
• 2 cups plain or herb-seasoned Pepperidge Farm stuffing
  
• 1 onion, finely chopped
  
• 4 eggs, beaten
  
• 4 ounces (1 stick) unsalted butter, melted
  
• 1/2 cup freshly grated Parmesan cheese
  






Instructions



1. Squeeze spinach to remove excess liquid. Place in a large bowl with stuffing, onion, eggs, butter and cheese. With your hands, or with a wooden spoon, combine ingredients thoroughly.
   
   
2. Form mixture into bite-size balls and place on a baking sheet. Bake in a preheated 375º F oven for 20 minutes.
   
   Makes 3 to 4 dozen balls.
   
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   • NOTE: To prepare in advance, freeze spinach balls and place on the baking sheet, then transfer to a plastic bag when they are hard. Defrost for 20 minutes before baking as above.