I have a question about the recipe "Spinach Balls with Mustard Sauce" from ChefJune. I am going to use fresh spinach because I have a lot of it. Other than squeezing liquid out, is there anything else I need to know? Thanks in advance
You deserve a cookie.
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better -- including recipes, how-tos, and exclusives and great gift ideas from Provisions, our kitchen and home shop.