Spinach Balls With Mustard Sauce Recipes

Steps:

• Mustard Sauce:.
• To make the spicy russian mustard sauce combine the dry mustard and vinegar in a small bowl.
• Cover and let stand at room temperature overnight.
• Next day, in a small pan, combine the mustard vinegar mixture, sugar and egg yolk and simmer over low heat.
• Cover and store in fridge for up to 1 month.
• When ready to use this delicious spicy mustard serve it at room temperature.
• Spinach Balls:
• (MOST IMPORTANT) Please make sure that the spinach is very well drained, there should be no liquid left in the spinach at all.
• Next combine all the ingredients into a large bowl and mix well.
• Then roll the spinach mixture into balls.
• Place the spinach balls on a cookie sheet and freeze until solid.
• Once the spinach balls are frozen place in a freezer bag and keep frozen until needed.
• Bake frozen in a 350 degree oven for 15 - 25 minutes.
• Please check the spinach balls after 15 minutes as all ovens vary.
• The balls should be firm when touched, cook longer if necessary.

Steps:

• 1. Heat the oven to 350 degrees F. Line a cookie sheet with parchment cooking paper or non-stick aluminum foil. Set aside.
• 2. In a large bowl, combine the chopped spinach, melted margarine, eggs, parmesan cheese, dry stuffing mix, onion flakes and poultry seasoning. (If mixture seems dry, add the 1/2 cup liquid drained from spinach. You should be able to form mixture into a ball by squeezing .... a little liquid may run out between your fingers. This is ok.) Mix well. Form into 1 1/2" balls.
• 3. Place on prepared cookie sheet and bake for 20-25 minutes or until firm when touched and lightly browned. Remove from oven and cool slightly before serving.
• 4. Serve with honey mustard dressing on the side for dipping. You should have 24-30 spinach balls.

Steps:

• In a small bowl whisk together all vinaigrette ingredients. Toss with spinach leaves.

Steps:

• combine all ingredients except mustard in a medium bowl and use your hands to mix well. Shape into 1" balls. At this point you can freeze them on a cookie sheet. When they are frozen pack them up. Or, you can refrigerate them until ready to bake at 350F on an ungreased cookie sheet for 15 minutes, turn once, or until goldenbrown, serve with honey mustard on the side.