Make Ahead

Spinach Balls with Mustard Sauce

October 14, 2010
0 Ratings
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
  • Dash of freshly ground nutmeg
  • Mustard Sauce (see below)
  • Mustard Sauce
  • 1/3 cup dry mustard (I use Coleman's)
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 1 large egg yolk
In This Recipe
  1. Spinach Balls
  2. Combine all ingredients except mustard sauce, and mix well.
  3. Shape into 1-inch balls.
  4. Bake on ungreased baking sheet in a preheated 375 degree F. oven for 10 to 15 minutes.
  1. Mustard Sauce
  2. Combine mustard and vinegar. Cover and let stand at room temperature for 4 hours.
  3. 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.
  4. Serve at room temperature.

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  • ChefJune
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator