Recipe Spotlight: Spinach Balls with Mustard Dipping Sauce

My friend Roberta Sherman serves these wonderful spinach balls and now I want all of my friends to try them.

SPINACH BALLS

Preheat oven to 350 degrees

2 – 10 oz. packages of frozen, chopped spinach; thaw and squeeze out water
2 cups herb stuffing mix
1 medium onion finely minced
½ cup parmesan cheese
¾ cup melted butter
3 eggs, beaten
Dash of nutmeg
Salt and pepper

Pulse herb stuffing mix in a food processor until fine, add to spinach, onions, parmesan cheese and nutmeg; mix well.  Add butter and eggs, stir to completely incorporate.

Using a tablespoon, make in to walnut-sized balls.  Place on an oiled baking sheet and bake 12 to 15 minutes.  Remove from oven and serve warm on a tray with toothpicks and mustard dipping sauce.

Mustard Dipping Sauce

2 tablespoons white wine vinegar
2 tablespoons dry mustard
1/3 cup dry white wine
1 egg
3 tablespoons Dijon mustard
1 teaspoon sugar
Salt and pepper

Mix vinegar and dry mustard and let sit 1 hour.

Whisk wine, egg, Dijon mustard and sugar in a small pan.  Add vinegar/mustard mixture to pan and whisk until the sauce has the consistency of custard.  Cover and refrigerate at least 4 hours.

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