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Spinach Balls

Spinach Balls


2  10-ounce packages frozen chopped spinach, thawed and squeezed dry
2  cups herb stuffing mix, crushed
1  cup firmly packed freshly grated Parmesan cheese (5ounce wedge)
1/2  cup (1 stick) butter, melted
4  small green onions, finely chopped
3  eggs
Dash of freshly grated nutmeg
Mustard Sauce (see following recipe)


Combine all ingredients except sauce in large bowl and mix well. Shape into 1- inch balls. Cover and refrigerate or freeze until ready to bake.
Preheat oven to 350°F. Set balls on ungreased baking sheet and bake until golden brown, about 10 to 15 minutes. Serve with Mustard Sauce

Mustard Sauce.

1/2  cup dry mustard
1/2  cup white vinegar
1/4  cup sugar
1  egg yolk
Combine mustard and vinegar in small bowl. Cover and let stand at room temperature 4 hours.
Mix sugar and egg yolk in small saucepan. Add mustard-vinegar mixture and cook over low heat, stirring constantly, until slightly thickened. Cover and chill. Serve at room temperature.

Spinach Balls
Nutrition Information
Spinach Balls (Only)
Serving Size:
Amount Per Serving
Calories 2219.33
Calories from Fat 1333.66
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 1195%
Vitamin C 285%
Calcium 218%
Iron 130%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon