Spinach Balls

 INGREDIENTS 

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)
 

 DIRECTIONS 

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

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Mustard Sauce.

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1/2  cup dry mustard
1/2  cup white vinegar
1/4  cup sugar
1  egg yolk
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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.