4 lg. eggs
2 (10 oz.) pkgs. frozen spinach, chopped, cooked, drained and squeezed dry
1 c. onion, minced
3/4 c. Parmesan cheese, grated
3/4 c. butter
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. black pepper
1/4 tsp. nutmeg
1/2 tsp. garlic powder
2 1/2 c. crumb-type herb seasoned stuffing mix (Pepperidge Farm)

Beat eggs in a large bowl. Stir in remaining ingredients except stuffing mix. When well blended, stir in stuffing mix and let stand 20 minutes while mixture firms. Shape into walnut-sized balls, using rounded teaspoon for each ball. Arrange on ungreased baking sheet. Bake at 350 degrees for 20 minutes until lightly browned.

May be cooked, wrapped and frozen. Reheat on baking sheet for 10 to 15 minutes in a 350 degree oven.