Spinach Balls

• 16 ounces, weight Bag Pepperidge Farm Crumb Stuffing-Your Choice Of Flavor (I Prefer Herb)
• 8 whole Eggs, Well Beaten
• 4 cups Frozen Spinach, Thawed And Drained
• 1/2 cups Buttermilk Or Plain Yogurt
• 2 Tablespoons Red Pepper Flakes-less If Preferred
• 1/2 cups Grated Parmesan Cheese
• 2 cloves Minced Garlic

1. Mix all ingredients in a large mixing bowl, set aside for about fifteen minutes to allow stuffing time to soften, then use your hands or a spatula to mix everything together well.
2. Shape into 1 balls and place on a cookie sheet lined with waxed paper.
3. At this point, you can either freeze the balls to be baked at a later date, you can chill them in the fridge overnight and bake them just before serving, or you can bake them right away.
4. If you freeze them, wait until they are frozen before removing them from the cookie sheet, then you can place them into a gallon-sized Ziploc bag and save them up for to 6 months.
5. If you are planning on baking them the next day, you will need to remove the waxed paper before baking.
6. Thaw before baking.
7. You can bake the chilled balls at 350 degrees for about 30 minutes, until golden brown and heated through.
8. Bake room temperature spinach balls at 375 degrees for only 15-18 minutes.
9. These are delicious!
10. If you dont want to have a large amount, this can be halved easily, but its just as easy to freeze the extras.
11. I usually make them just like this, but Ive experimented by adding cooked sausage and they are good like that, too.
12. Normally the idea of frozen spinach is disgusting, but this is the one recipe where it beats fresh spinach out.
13. Enjoy!

flavor, eggs, frozen spinach, buttermilk, red pepper, parmesan cheese, garlic

Taken from tastykitchen.com/recipes/appetizers-and-snacks/spinach-balls-4/ (may not work)