Spinach Balls with Mustard Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Balls:
2 small boxes frozen spinach, defrosted and drained.
2 c. Pepperidge Farms Herb Stuffing.
1 large, finely chopped onion
4 beaten eggs
1/2 c. melted butter
1/2 c. Parmesan cheese
1/4 tsp. garlic powder
Mustard Sauce:
1/4 c. Coleman's dry mustard
1/2 c. white vinegar
1/2 c. white sugar or xylitol
1 egg yolk
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Directions: |
Directions:Prep time 50 min (including bake time)
Balls:
1. Preheat oven to 350º
2. Drain spinach in colander and press out excess water with paper towels.
3. Put all ingredients together in a large bowl, mix thoroughly (easier with hands).
4. Make mixture into individual mini balls (size of fresh mozzarella balls) and place on large cookie sheet.
5. Bake for 20 min or until you see they are slightly golden.
Mustard Sauce:
1. Night before, mix mustard and vinegar in glass or plastic container and let sit at room temperature overnight.
2. Next day, simmer sugar and egg yolk on low heat in small saucepan until thickens.
3. Remove from stove and stir in mustard/ vinegar mixture.
Insert toothpicks in balls and serve sauce on the side.
Serves many (7 people at least 4 balls each) |
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Personal
Notes: |
Personal
Notes: This recipe was received from Cousin Patty and I use it as a special party hors d'oeuvre.
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