- 20 oz frozen chopped spinach, thawed & squeezed dry
- 2 cups Pepperidge Farm herb stuffing mix, crushed
- 1 cup grated Parmesan cheese
- 1/2 cup unsalted butter, melted
- 4 small Scallions, minced
- 1 dash nutmeg
- MMMMM———————–MUSTARD SAUCE—————————-
- 1/2 cup dry mustard
- 1/2 cup white vinegar
- 1/4 cup granulated sugar
- 1 egg yolk
Combine all ingredients in a large bowl and mix well. Shape into one-inch balls, then cover and refrigerate or freeze them until ready to bake. Preheat the oven to 350 F. Set the balls on an ungreased baking sheet and bake until they are golden brown, about 10 to 15 min. Serve with mustard sauce.
Mustard sauce: Combine the mustard and vinegar in a small bowl. Cover and let stand at room temperature for 15 minutes. Whisk the sugar and egg yolk together, and then whisk into the mustard mixture.