The hardest part of this recipe is getting the spinach drained and patted dry. That frozen spinach is just really soaked with water and it is very important to get it as dry as possible! I used a colandar to drain my spinach and then I just squeezed it and squeezed it with my hands to get the extra liquid out. Last I used paper towels and blotted the spinach to get it even drier! If you don’t take the time to do this…your balls will have too much liquid and will be soggy.
Adapted from Kraft Recipes