2 Pkgs frozen chopped spinach, drained & pressed
1/2 Cup Cheddar Cheese, shredded
2 Cups Pepperidge Farm Herb Stuffing
¾ Cup Margarine or butter
½ Cup Romano or Parmesan - I prefer Romano
6 Eggs, beaten
5 Cloves Garlic, Roasted (can use chopped garlic if no time to roast)
1 Small Onion, chopped small
Microwave the spinach 7 minutes to fully defrost, drain in colander - pressing out additional water. Mix all ingredients. Spray cookie sheet with Pam, roll into balls the size of a small meatballs & place onto greased cookie sheet. Put in the freezer to flash freeze for 2 hours. Remove balls from cookie sheet. Store in ziplock bags freezer until you are ready to cook & serve. When you are ready to cook & serve, place frozen balls on cookie sheet. Preheat oven to 350. Bake for 30 minutes until golden brown.
The cooked spinach balls should be firm and crisp but not dry.