• Preheat the oven to 350 degrees.

Prepare the breadcrumbs:

• Tear the sweet rolls into small pieces using your hands. You’ll want each bread cube / piece to be about the size of a dime. Add them to a baking tray.
• Toast the bread cubes in the oven for 20 minutes, making sure to toss them halfway through.
• Remove the bread cubes and set them aside to cool.

Prepare the spinach:

• Sauté your spinach in a pan until it is soft and wilted. Press out all of the moisture using a cheesecloth or paper towel.
• Once all the moisture is removed, add the spinach to the food processor. Chop it into small pieces. The spinach will almost look like a paste, but it is just chopped small. Don’t worry.
• Remove it from the food processor and set it aside.

Prepare the onion:

• Gently spray a small skillet with cooking spray. Add the butter, diced onion, garlic powder, and salt. Saute over medium low heat until the onions are translucent, NOT BROWN. Remove from heat and let this completely cool.

Prepare the egg mixture:

• In a small mixing bowl, combine the eggs and chicken broth. Whisk until well combined. Set aside.

Assemble the dish:

• In a large mixing bowl, combine the breadcrumbs, spinach, parmesan and mozzarella cheese. Toss well making sure the spinach begins to break up.
• Next, add the cooled onion mixture. Toss well.
• Finally, add the egg mixture and toss until everything is well combined.
• Grab a baking tray and spray it with cooking spray. You can also line it with parchment paper if that’s easier.
• Form the mixture into balls, and line the baking tray. I was able to get 24 medium sized balls.
• Bake at 350 for 20-24 minutes making sure to turn them halfway through.
• Serve warm and enjoy!