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. - ChefJune
Makes 70 pieces
- 2 10-ounce packages frozen chopped spinach, thawed & squeezed dry
- 2 cups herb stuffing mix, crushed
- 1/2 cup unsalted butter, melted
- 1 cup firmly packed freshly grated Parmigiano-Reggianocheese
- 2 small green onions, finely chopped
- 3 large eggs
- dashes of freshly ground nutmeg
- Mustard Sauce (see below)
- 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.
- 1/3 cup dry mustard (I use Coleman's)
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1 large egg yolk
- 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.