Spinach Stuffing Balls

About 26 years ago, some friends of mine, Joe and Cindy Warren were getting married and had no money for a big reception. As my wedding gift to them, I catered their reception. I made this as one of the appetizers and they were a hit.

Spinach Stuffing Balls*

2 (16 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 cups herb stuffing mix
2 medium onions, finely chopped
6 eggs, lightly beaten
¾ cup butter or margarine, melted
1/2 cup grated Parmesan cheese
1 ½ teaspoon garlic salt
½ teaspoon thyme
1/2 teaspoon pepper

Preheat oven to 350 degrees. Cook spinach according to package directions, drain well. Put spinach in a mixing bowl and add all ingredients, except eggs. Adjust seasoning, if needed. Add eggs and mix well. Refrigerate for 2 hours. Shape spinach mixture into balls the size of a walnut. Place on a rimmed cookie sheet and bake for 20 minutes.

Makes 50 spinach balls

*An alternate method: Press spinach mixture into a greased 9x9-inch baking pan and bake for 20 minutes. Cool in the pan for 10 minutes, then cut into squares.