Author Notes: When I was catering, we kept these little beauties in the freezer ALL the time for “emergencies.” I still try to never be without a bag or two of them around. They are a tasty addition to a cocktail party, and great to pull out for last-minute company. The Mustard Sauce is also very versatile. These are really good at room temperature, and make great “road food.” —ChefJune
Makes: 70 pieces
Ingredients
Spinach Balls
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2
10-ounce packages frozen chopped spinach, thawed & squeezed dry
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2
cups herb stuffing mix, crushed
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1/2
cup unsalted butter, melted
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1
cup firmly packed freshly grated Parmigiano-Reggianocheese
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2
small green onions, finely chopped
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3
large eggs
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dashes of freshly ground nutmeg
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Mustard Sauce (see below)
Mustard Sauce
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1/3
cup dry mustard (I use Coleman’s)
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1/2
cup white vinegar
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1/4
cup sugar
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1
large egg yolk
Directions
Spinach Balls
- Combine all ingredients except mustard sauce, and mix well.
- Shape into 1-inch balls.
- Bake on ungreased baking sheet in a preheated 375 degree F. oven for 10 to 15 minutes.
Mustard Sauce
- Combine mustard and vinegar. Cover and let stand at room temperature for 4 hours.
- Mix sugar and egg yolk in a small saucepan. Add mustard-vinegar mixture and cook over low heat, stirring constantly, until slightly thickened. Cover and chill.
- Serve at room temperature.
