Spinach Balls with Honey Mustard Dipping Sauce

Susan Bickta

By
@souxie

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 the spinach balls I had at that restaurant so many years before. With a few tweaks, I think I'm pretty close. Serve them warm with honey mustard dressing on the side for dipping.

Rating:
★★★★★ 3 votes
Comments:
Serves:
12
Prep:
15 Min
Cook:
25 Min
Method:
Bake

Ingredients

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)

Step-By-Step

1Heat the oven to 350 degrees F. Line a cookie sheet with parchment cooking paper or non-stick aluminum foil. Set aside.
2In 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.
3Place 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.
4Serve with honey mustard dressing on the side for dipping. You should have 24-30 spinach balls.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Parmesan, #spinach