Best Spinach Balls With Mustard Sauce Recipes

Hot Spinach Balls & Spicy Mustard Sauce image

Provided by Baby Kato

Categories < 60 Mins

Time 35m

Yield 32 serving(s)

Number Of Ingredients 15

1/3-1/2 cup dry mustard
1/2 cup white vinegar
1/2 cup sugar
1 egg yolk
1 (20 ounce) package frozen spinach, well drained (no liquid left in spinach)
3 cups packaged seasoned stuffing mix (I use Pepperidge Farm Stuffing)
1 cup parmesan cheese, freshly grated
6 eggs, small, beaten
3/4 cup soft butter
1 tablespoon garlic salt
1/2 teaspoon Accent seasoning (optional)
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 grated small onion
1 -1 1/2 teaspoon hot sauce (optional)

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.

Spinach Balls with Honey Mustard Dipping Sauce image

Provided by Susan Bickta

Time 40m

Number Of Ingredients 8

2 10 ounce packages frozen chopped spinach, thawed and squeezed dry (reserve 1/2 cup of this liquid for later use in this recipe)
3/4 c margarine, melted
4 large eggs, beaten
3/4 c shredded parmesan cheese (from the dairy case)
1 6 ounce box chicken flavor stuffing mix
2 Tbsp dried onion flakes
1/2 tsp poultry seasoning
1 12 ounce bottle honey mustard dressing (to use as a dipping sauce)

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.

Spinach with Mustard Vinaigrette image

Provided by Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 teaspoon or so Dijon mustard
4 tablespoons vegetable oil
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper
1 bunch spinach

Steps:

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

SPINACH BALLS WITH MUSTARD SAUCE image

Yield Makes about 60 balls

Number Of Ingredients 8

2 10oz. pack chopped frozen spinach thawed and squeeze dry
2 cups herbed stuffing mix
1 cup firmly packed freshly grated Parmesan or Romano cheese (5oz) wedge
1/2 cup (1 stick) melted butter
4 green onions finely chopped
3 eggs, lightly beaten
dash of grated nutmeg
small jar honey cup mustard

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.