SPINACH BALLS
"Either as an appetizer or side dish," promises Faye Buffenmeyer of Lebanon, Pennsylvania, "this is delicious!" And, since it can be made ahead, you might think about doubling the recipe and freezing some for unexpected guests.-Faye Buffenmeyer, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 20m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Shape into 1-in. balls; place on an ungreased baking sheet. Bake at 350° for 10 minutes or until very lightly browned. Balls can be made ahead and refrigerated overnight before baking.
Nutrition Facts :
SPINACH BALLS WITH HONEY MUSTARD DIPPING SAUCE
I first tasted these spinach balls over 20 years ago at a local restaurant that had them on their appetizer menu. It was love at first bite!!! A few years later, I found this recipe (with a few changes I've made thru the years) in a cookbook compiled by a local church. It sure sounded like the finished product would be like...
Provided by Susan Bickta
Categories Vegetable Appetizers
Time 40m
Number Of Ingredients 8
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.
HOT SPINACH BALLS & SPICY MUSTARD SAUCE
This is an easy recipe...people who hate spinach...love this dish....I'm always asked for this recipe...MOST IMPORTANT! SPINACH MUST BE VERY WELL DRAINED...ALL LIQUID MUST BE SQUEEZED OUT OF SPINACH!
Provided by Baby Kato
Categories < 60 Mins
Time 35m
Yield 32 serving(s)
Number Of Ingredients 15
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.
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