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Spinach Balls

These spinach balls are surprisingly delicious. The recipe seems too easy and ordinary, but they really are good. I tried a couple of different substitutions for the margarine, and I found that light mayonnaise produced the best results.

One time I forgot to add the parmesan cheese before baking the balls, so I rolled them in the cheese afterward, and I liked the result so much that I added some extra cheese to the recipe to sprinkle over them after baking.

Makes 40 balls

• 2 boxes frozen chopped spinach, cooked and drained
• 2 cups Pepperidge Farm herb stuffing mix
• 1 large onion, minced
• 4 eggs
• 1/2 cup parmesan cheese
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 3/4 cup melted margarine

In a bowl, mix together all ingredients and chill. Shape into small balls. Place in baking dish and cover with a lid or foil. Bake for 20 to 25 minutes in a 350-degree oven. Serve hot. If baked uncovered, the balls will be slightly crunchy.

Per ball: 69 calories, 4 g fat, 20 mg cholesterol, 196 mg sodium, 6 g carbohydrates, 2 g protein, 1 g fiber.

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