I found this recipe in Kraft Canada’s magazine. It’s also here on their website. It makes about 24 balls, and are a great appetizer or finger food for a party! We had ours with homemade pizza pockets, shared with friends. I reheated the leftovers the next day in my toaster oven and they tasted just as good the next day.
Although I liked them as they are, they could use a little bit more “zest”. I think next time I’ll add some garlic, and maybe even some grated cheddar cheese!
1 box stuffing mix (I made my own!)
300g frozen chopped spinach, thawed, well drained and squeezed dry
1 cup finely chopped fresh mushrooms
3/4 cup chopped onions
1/2 cup parmesan grated cheese
Prepare stuffing according to directions. Add remaining ingredients; mix lightly. Shape into 24 (2-inch) balls; place on greased pans. Bake 25 to 30 min. or until lightly browned, rotating pans after 15 min.
Make ahead: Prepare and bake spinach balls as directed; cool completely. Place in freezer-weight resealable plastic bags; freeze up to 3 months. When ready to serve, thaw in refrigerator, then place in baking pans and bake in 400ºF oven 15 to 20 min. or until heated through.