Makes about 70 balls
2 10-oz packages frozen chopped spinach, thawed and squeezed dry
2 c. herb stuffing mix,crushed
2 c. firm packed freshly grated Parmesan cheese (5 oz wedge)
1/2 c. butter, melted (1 stick)
4 small green onion, finely chopped
1/4 t. of nutmeg
Combine all ingredients except sauce in large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. (thaw before baking).
Preheat oven to 350^. Set balls on a baking sheet and bake until golden brown on the bottom, about 10 – 15 minuted. Serve with mustard sauce.
1/2 c. dry mustard
1/2 c. white vinegar
1/4 c. sugar
1 egg yolk
Combine mustard and vinegar in small bowl. Cover and let stand at room temp 4 hours.
Mix sugar and egg yolk in small saucepan. Add mustard-vinegar mixture and cook over low heat, stirring until slightly thickened. Cover and chill. Serve at room temperature with spinach balls.
The spinach balls receipt was the most asked for receipt at our recent Open House . The mustard sauce has real zip to it so dip gingerly! I will also include it in my cookbook that I will put together this winter.
Recipe from Bon Appetit “Appetizers”
Gwenn, Innkeeper Avenue Hotel Bed and Breakfast