My mom made these ahead of time for Thanksgiving and froze them...and then forgot about them. So technically we didn't eat them for Thanksgiving. We did eat them the day after, however, for a snack, and they were really good. I would make them again as an appetizer for a party. I preferred them without mustard but my mom liked them best with mustard. So I guess it's up to personal preference. But yes, make-again.
Lindrusso's Spinach Balls
From the CLBB
These are very easy and very tasty. There is no need to thaw before baking, but you may have to adjust the amount of baking time.
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 cups crushed herb stuffing mix
1 cup grated Parmesan cheese, firmly packed
1/2 cup butter, melted
4 scallions, chopped
1 dash nutmeg
Combine all ingredients in a large bowl. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Arrange spinach balls on an ungreased cookie sheet and bake 10 to 15 minutes at 350º until lightly browned. Serve with your favorite mustard for dipping.