Spinach balls

An impressive and tasty hot appetizer. Can be prepared ahead, even frozen.

The mustard dipping sauce is very quick, but it has a long wait-time. Honey-dijon salad dressing can be substituted for the dipping sauce, if you don't want to make your own.

2 (10 oz each) packages frozen chopped spinach
1 cups herb stuffing mix, crushed
1 cup freshly grated Parmesan cheese (5 oz wedge)
4 small green onions, finely chopped
3 eggs
dash of grated nutmeg

Thaw the spinach and squeeze dry.

Crush the stuffing mix, or whirl in food processor.

Combine all the ingredients in a big bowl and mix well.

Shape into 1-inch balls by rolling about 1 Tbsp of mix between your hands.

Do ahead: Cover and chill until ready to bake, or freeze.

Set balls on an ungreased baking sheet and bake until golden brown, about 15 minutes at 350°

Serve with mustard sauce (below)

Mustard sauce

1/2 cup dry mustard (1½-oz can)
1/2 cup white vinegar
———
1/4 cup sugar (or 1/8 c Splenda/sugar mix)
1 egg yolk

Combine mustard and vinegar in a small bowl. Cover and let stand at room temperature for 4 hours.

Mix sugar and egg yolk in small saucepan, then add the mustard-vinegar mixture. Cook over low heat, stirring constantly, until slightly thickened. Cover and chill. Serve at room temperature.

Servings: 70 balls

Credits: Bon Appétit, July 1981