Spinach Balls with Honey Mustard Dipping Sauce
By
Susan Bickta
@souxie
1
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.
Ingredients
-
210 ounce packages frozen chopped spinach, thawed and squeezed dry (reserve 1/2 cup of this liquid for later use in this recipe)
-
3/4 cmargarine, melted
-
4large eggs, beaten
-
3/4 cshredded parmesan cheese (from the dairy case)
-
16 ounce box chicken flavor stuffing mix
-
2 Tbspdried onion flakes
-
1/2 tsppoultry seasoning
-
112 ounce bottle honey mustard dressing (to use as a dipping sauce)
How to Make Spinach Balls with Honey Mustard Dipping Sauce
- Heat the oven to 350 degrees F. Line a cookie sheet with parchment cooking paper or non-stick aluminum foil. Set aside.
- 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.
- 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.
- Serve with honey mustard dressing on the side for dipping. You should have 24-30 spinach balls.
