I have the little newspaper clipping that she used with her notes scribbled on the top of when she first made these.... 1990 to be exact. They're very good and flavorful, I did tweak the recipe just a tiny bit as I had a spinach ball recipe, too, and enjoyed mine. So I married the two together. But to be fair, it's mostly her recipe that I use.
I mentioned before that while these are a great appetizer for parties big or small, they also make a great side dish! Kids love eating finger foods and this does have spinach in it! Give it a try... you make a big batch and keep them in the freezer and whenever you need a side dish to go with those nuggets, throw these in the oven with them!
sent into a local Pgh. paper back in the early 90's
2 boxes frozen spinach, well drained (the recipe says to cook it, why? I've never cooked the spinach and they turn out great)
2 cups Pepperidge Farm herb seasoned stuffing mix- might need to break up the larger pieces
4-5 eggs, beaten
4 green onions, chopped - I used white parts and green parts
1/2 cup butter, melted - this I changed from margarine
1/2- 3/4 cup grated parmesan cheese
1 tsp garlic powder
1/2 tsp thyme
1 tsp black pepper
1 tsp dried parsley (or 1/2 cup chopped fresh parsley)
Combine all the ingredients, mix well and form into small balls- about 1" in diameter (think one bite).
Place on a cookie sheet and flash freeze, then place in plastic bags in the freezer until needed.
Bake frozen in a preheated 375° for 12-15 minutes- you want them a little browned, but not burnt. I usually use parchment or a silpat as it's quick cleanup when you're having a party! You certainly don't want to washing dishes the whole time, right?