Make Ahead

Spinach Balls with Mustard Sauce

October 14, 2010
0 Ratings
  • Makes 70 pieces
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Liza's Kitchen NYC
    Liza's Kitchen NYC
  • dymnyno
  • PRST
  • ChefJune
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator

9 Reviews

hchambers86 December 8, 2016
Hello - If i were to freeze these, how should I reheat them?
ChefJune December 8, 2016
I answered that question for you in the Hotline a bit ago.
Liza's K. August 7, 2014
I don't mean to be a party-pooper, but you might want to reference where you got this recipe from in the notes. There are many almost identical recipes all over the internet on other cooking sites.
jena February 9, 2014
These are fantastic!! Thank you so much for sharing!

Question: I made 300 of them tonight (recipe x 4) for a fundraiser on Wednesday night. Should I refrigerate them or freeze them until then?
dymnyno June 11, 2013
I have made these many times over the past 2 years. June, your recipes are always delicious and bullet proof!
PRST June 11, 2013
Wow! Thanks for refreshing my memory! My mother in law made these years ago (and often) with the mustard sauce. I had forgotten about them.
dymnyno October 18, 2010
Thanks for a great recipe! I just made it for 50 peeps.
ChefJune October 14, 2010
Yes, I have always baked them before freezing.
dymnyno October 14, 2010
Do you bake the spinach balls before you freeze them? I cook for a lot of big groups and this sounds like a keeper! thanks!