Spinach Balls with Mustard Sauce

By ChefJune • October 14, 2010 • 5 Comments

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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

Spinach Balls

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.

Mustard Sauce

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.