So I thought I would share a recipe AGAIN for Spinach Balls with Mustard Sauce that I shared earlier this fall.  I am doing this for several reasons:

1.  My mom just made them on Christmas Eve and I was reminded how good they are to eat!

2.  These are a very easy appetizer to make regardless of your training or experience in the kitchen.

3.  If you have a crowd coming over this weekend or for new year’s eve, you would be doing yourself a disservice by NOT serving these to alcohol consuming (or non-alcohol consuming) guests.  Seriously, they are that good.

(4.  I need to test my email subscriptions so you all stop receiving screwed up emails!)

Spinach Balls with Mustard Sauce
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
  • •2 packages of frozen spinach
  • •2 cups of dry stuffing mix (e.g., Pepperidge Farm)
  • •1 cup Parmesan cheese, finely grated
  • •6 eggs
  • •3/4 cup melted better
  • •1 egg yolk
  • •1/4 cup sugar
  • •1/2 cup dried mustard
  • •1/2 cup white vinegar
Spinach Balls
  1. Preheat oven to 350 degrees.
  2. Thaw spinach and squeeze dry.
  3. Beat eggs.
  4. Add stuffing mix, melted butter, Parmesan to eggs and mix well with a spoon.
  5. Form little balls of the mixture.
  6. Put on a greased cookie sheet and bake at 350 and cook until golden brown. Turn over and continue to cook until golden brown (approximately 15-20 minutes).
Mustard Sauce
  1. Soak dried mustard in vinegar for 4 hours.
  2. Beat one egg yolk and heat in a double boiler and whisk in sugar gradually.
  3. Gradually add mustard mixture and stir constantly until slightly thickened, 10-12 minutes.


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