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
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
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.