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.
* 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
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2020-03-09 In a small bowl, whisk the eggs lightly and add them to the spinach mixture. Combine thoroughly and chill the mixture for about 30 minutes, covered. While the mixture chills, line a large rimmed baking sheet with parchment paper or spray it with nonstick cooking or baking spray.
2020-04-22 Add the courgettes and continue to fry for 3-4 minutes, or until the courgettes have started to soften.
2020-04-22 When the oil is hot, add the spinach balls, in batches if necessary, and fry for 4-5 minutes on each side, or until crisp and golden-brown all over. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining spinach balls.
2020-04-23 For the spinach balls, blanch the spinach leaves in a pan of salted, boiling water for 1-2 minutes, then drain well and refresh in cold water.
2020-04-24 Add the parmesan and season, to taste, with salt and freshly ground black pepper. Mix until well combined, then stir in the reserved cooking water from the pasta and the cooked, drained rigatoni.