Cheesy Spinach Balls Recipe

Ingredients

Two 10-ounce packages frozen chopped spinach, defrosted and squeezed dry
2 cups cubed herbed stuffing mix, preferably Pepperidge Farm
1/2 medium yellow onion, finely chopped (1/2 cup)
4 large eggs, lightly beaten
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup regular or low-fat mayonnaise (do not use nonfat)
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup pecorino cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper or chipotle powder
8 ounces mild Italian sausage (pork or turkey), cooked and drained, then crumbled (may substitute 8 ounces lump crabmeat, picked over to remove any cartilage or shells); optional

Preparation

Step 1

Preheat the oven to 350 degrees. Have a few rimmed baking sheets at hand.

Combine the spinach, stuffing mix, onion, eggs, butter, mayonnaise, cheeses, garlic powder, salt, cayenne pepper or chipotle powder and the sausage, if using, in a large bowl; mix well. Arrange 52 rounded tablespoonfuls an inch apart on the baking sheets. Bake for 10 minutes (or 15 to 20 minutes, if frozen), until the spinach is lightly browned.

Serve warm