SPINACH PARMESAN BALLS

Contributed by Lynne Snyder

• 1 pound package frozen chopped spinach, thawed
• 5 eggs
• 1 Tbs. onion powder
• 10 tablespoons butter, melted
• 1 cup shredded Parmesan
• 1/4 tsp. garlic powder
• 1/4 slightly rounded tsp. cayenne
• 1 3/4 cups Italian bread crumbs

Preheat the oven to 350°.

Squeeze excess water from spinach and put in a large bowl. Add remaining ingredients and mix well by hand. Form into 1-inch balls. Place the balls closely together on a baking sheet.

Bake until firm to the touch, about 20 to 25 minutes. Let cool for 5 minutes, serve immediately.

Note from Lynne: I make these every Christmas for pot lucks and then wonder why I
only make them at Christmas. These aren't hot--with the cayenne--but have a tiny bit of a
bite. I got this off the food network years ago. I think I tweaked it a bit. Yup, just checked,
I did. Originally called for chopped onion and it was hard to get the onion to hold
together with the rest of the mixture. You could use 2 fresh garlic cloves, pressed if
you want instead of the garlic powder. The original recipe called for twice the cayenne.