Ingredients:

  • 20 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 1 tsp fine sea salt
  • 2 cups herb-seasoned stuffing mix, finely crushed
  • 1 cup freshly grated Parmesan cheese
  • 4 large eggs, lightly beaten
  • 0.75 cup unsalted butter, softened
  • 1 tbsp Worcestershire sauce
  • 1 small yellow onion, finely minced
  • 3 cloves garlic, microplaned
  • 0.5 tsp freshly ground black pepper
  • 0.25 tsp ground nutmeg

Instructions:

  1. Place thawed spinach in a nut milk bag or clean kitchen towel. Squeeze until bone-dry. Chop the resulting dense puck of greens finely.
  2. In a large mixing bowl, combine the finely chopped spinach, crushed stuffing mix, Parmesan cheese, beaten eggs, softened butter, Worcestershire sauce, minced onion, garlic, pepper, and nutmeg.
  3. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
  4. Using a 1-tablespoon cookie scoop, form the mixture into approximately 27-30 uniform balls.
  5. Place balls on a large rimmed baking sheet lined with parchment paper.
  6. Bake at 350°F (175°C) for 20 minutes or until the exterior is a deep mahogany color and crispy.