The Famous Spinach Balls with Mustard Dipping Sauce

By Margi Lenga Kahn

2, 10-ounce packages frozen chopped spinach, thawed and squeezed to remove moisture

2 cups herb-stuffing mix, crushed

5 ounces fresh Parmesan, finely grated

1 stick unsalted butter, melted

5 green onions, trimmed and finely minced

3 eggs, lightly beaten


Mustard Dipping Sauce *

Combine spinach, stuffing mix, Parmesan cheese, butter, onions, and eggs into a medium-sized bowl. Mix gently to combine.

Line a baking pan with parchment paper. Preheat oven to 350 degrees.

Roll spinach mixture into 1-inch balls and place onto prepared pan.

Place pan in preheated oven and bake for 10-15 minutes, or until lightly browned.

Place spinach balls on a platter and serve with mustard dipping sauce.


*Mustard Dipping Sauce

1/2 cup dry mustard

1/2 cup white vinegar

1/4 cup granulated sugar

1 large egg yolk


In a small bowl, whisk together mustard and vinegar. Cover bowl with plastic wrap and let mixture sit at room temperature for 3-4 hours.

Whisk together sugar and egg yolk in a small saucepan. Add mustard mixture and stir over low heat until slightly thickened. Cover and place in refrigerator until needed. Allow sauce to reach room temperature before serving.

Makes 60-70 spinach balls.