This spinach stuffing recipe puts regular meatballs to shame, and proves to us that stuffing is appropriate all year round, not just on Thanksgiving.
Preheat oven to 350 degrees.
In a large bowl combine the stuffing mix, spinach, Parmesan cheese, melted butter, eggs, garlic powder, oregano, and ½ teaspoon of freshly ground black pepper. Shape into walnut-sized balls and place on a baking sheet. Bake in preheated oven for 20-25 minutes, or until heated through and browned.
Meanwhile, make your red pepper purée. Place the remaining ingredients in a food processor and pulse until incorporated and smooth. Serve the stuffing balls on a bed of the purée.