Spinach Balls with Mustard Sauce

By ChefJune
October 14, 2010
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Spinach Balls with Mustard Sauce

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)
  1. Combine all ingredients except mustard sauce, and mix well.
  2. Shape into 1-inch balls.
  3. 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
  1. Combine mustard and vinegar. Cover and let stand at room temperature for 4 hours.
  2. 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.
  3. Serve at room temperature.

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