luisa_calif
Well-known member
SPINACH/PARMESAN BALL APPETIZERS (Sunset Magazine) with Mustard Sauce
2 pkgs (10 oz each) frozen chopped spinach, thawed and squeezed dry
2 cups herb-seasoned stuffing mix, finely crushed (about 1 cup crumbs)
1 cup (about 5 oz) freshly grated Parmesan cheese
2 Tbs melted butter or margarine
5 green onions, finely chopped, including tops
3 large eggs
1 tsp poultry seasoning mix
1/4 tsp cayenne
Mustard Sauce : (make ahead, cover and chill until serving time)
Stir together
1/2 c Dijon mustard
1 c nonfat sour cream
1 Tbs dry white wine
3/4 tsp sugar
In large bowl combine squeezed spinach, stuffing mix, cheese, butter, onions, eggs, poultry seasoning, and cayenne. Mix well. If making ahead, cover and chill up to 1 day. Shape balls into compact 1 inch balls. Arrange slightly apart on ungreased (they stuck only very slightly, so maybe spray pan w/ Pam or use parchment?) 12 by 15 inch baking sheets. Bake in a 350 degree oven until golden ( they didn't really get golden) about 20 minutes. Spear balls with toothpicks and dip into Mustard Sauce.
The recipe says it makes 60 balls, I found it made 50 for me. Also says allow 4-5 per person.
2 pkgs (10 oz each) frozen chopped spinach, thawed and squeezed dry
2 cups herb-seasoned stuffing mix, finely crushed (about 1 cup crumbs)
1 cup (about 5 oz) freshly grated Parmesan cheese
2 Tbs melted butter or margarine
5 green onions, finely chopped, including tops
3 large eggs
1 tsp poultry seasoning mix
1/4 tsp cayenne
Mustard Sauce : (make ahead, cover and chill until serving time)
Stir together
1/2 c Dijon mustard
1 c nonfat sour cream
1 Tbs dry white wine
3/4 tsp sugar
In large bowl combine squeezed spinach, stuffing mix, cheese, butter, onions, eggs, poultry seasoning, and cayenne. Mix well. If making ahead, cover and chill up to 1 day. Shape balls into compact 1 inch balls. Arrange slightly apart on ungreased (they stuck only very slightly, so maybe spray pan w/ Pam or use parchment?) 12 by 15 inch baking sheets. Bake in a 350 degree oven until golden ( they didn't really get golden) about 20 minutes. Spear balls with toothpicks and dip into Mustard Sauce.
The recipe says it makes 60 balls, I found it made 50 for me. Also says allow 4-5 per person.
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