2 boxes chopped spinach, cooked & drained
2 c. Pepperidge Farm herb stuffing
3/4 c. melted butter
1 lg. onion, chopped
4 eggs, beaten
1/2 c. grated Italian cheese
1/2 tsp. garlic powder

Mix all ingredients together. Refrigerate overnight. Roll into balls, about 1 1/2 inches. Place on cookie sheet. Bake 17-20 minutes at 375 degrees. Serve with mustard if desired. About 60 balls.