Sunday, December 26, 2004

spinach balls - not just for breakfast anymore

And you didn't even know spinach had balls, did you?

Spinach Balls with Mustard Sauce

2 - 10 oz. packages of frozen chopped spinach, thawed and squeezed dry
2 cups herb stuffing mix, crushed
1 cup packed freshly grated parmesan cheese (approx. 5 oz.)
1/2 cup melted butter
4 small green onions, finely chopped
3 eggs

Combine all ingredients in a large bowl and mix well. (This is a good application for clean hands alone.) Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. (If you put balls on cookie sheet after rolling and stick in the freezer for a few minutes, you can then transfer them to a plastic bag until ready for use.)

Preheat oven to 350F. Set balls on ungreased baking sheet and bake until golden brown, about 10-15 minutes.

Makes 70 balls.

Mustard Sauce

1/2 cup dry mustard
1/2 cup white vinegar
1/4 cup sugar
1 egg yolk

Combine mustard and vinegar in small bowl. Cover and let stand at room temperature for 4 hours. Mix sugar and egg yolk in a small saucepan. Add mustard-vinegar mixture and cook over low hear, stirring constantly, until slightly thickened. Cover and chill. Serve at room temperature.

Note: It isn't necessary to completely thaw balls before baking, which makes this an excellent choice for hot hors d'oeuvres. Never mind that a child with clean hands and a dry nose can shape these balls once the ingredients are thoroughy mixed. Your guests will think you slaved. Which of course you did, right? I mean, not just anybody can open a Ziploc bag of spinach balls and pop them in the oven. Oh, they can? Never mind.

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