It doesn't get much better or easier than this recipe from The New York Cookbook by Molly O'Neill. A friend of mine bakes these and then keeps a bag of them in the freezer so she always has them on hand. I baked these the day before Easter, refrigerated them, and then brushed them with a bit of melted butter before warming them in the oven. They are a hit whenever you serve them.
1 10-ounce package frozen chopped spinach, thawed and drained
1 cup plain Pepperidge Farm stuffing
1/2 onion, chopped
2 eggs, beaten
4 tablespoons melted butter
1/4 cup freshly grated Parmesan
1/2 teaspoon salt
Combine all ingredients in food processor or by hand until well blended.
Form mixture into bite-size balls and place on a baking sheet.
Bake at 375° until heated through, 20-25 minutes. Serves 4. (The spinach balls can be frozen on the baking sheet. Defrost for 20 minutes before baking as above.)
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
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