Ingredients
-
-
1/3 - 1/2
-
1/2
-
1/2
-
1
-
-
1
-
3
-
1
-
6
-
3/4
-
1
-
1/2
-
1/2
-
1/2
Directions
Hot Spinach Balls & Spicy Mustard Sauce, This is an easy recipe people who hate spinach love this dish I’m always asked for this recipe MOST IMPORTANT! SPINACH MUST BE VERY WELL DRAINED ALL LIQUID MUST BE SQUEEZED OUT OF SPINACH!, I love this recipe It started off years ago and has become a Christmas favourite made by our friends Now I make them for special occasions use Orgran falafel mix instead of bread crumbs to make mine gluten free and extra tasty Even men at parties love them with a beer because of this fantastic mustard sauce I am taking mine to Melbourne Cup Luncheon tomorrow to go with the champas for the races The horse race that stops the nation here in Australia , This is the best spinach ball recipe out there and the kicker is the French mustard sauce It’s always eaten up every time I love this recipe! YUM!
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Steps
|
1
Done
|
Mustard Sauce: |
|
2
Done
|
to Make the Spicy Russian Mustard Sauce Combine the Dry Mustard and Vinegar in a Small Bowl. |
|
3
Done
|
Cover and Let Stand at Room Temperature Overnight. |
|
4
Done
|
Next Day, in a Small Pan, Combine the Mustard Vinegar Mixture, Sugar and Egg Yolk and Simmer Over Low Heat. |
|
5
Done
|
Cover and Store in Fridge For Up to 1 Month. |
|
6
Done
|
When Ready to Use This Delicious Spicy Mustard Serve It at Room Temperature. |
|
7
Done
|
Spinach Balls: |
|
8
Done
|
(most Important) Please Make Sure That the Spinach Is Very Well Drained, There Should Be No Liquid Left in the Spinach at All. |
|
9
Done
|
Next Combine All the Ingredients Into a Large Bowl and Mix Well. |
|
10
Done
|
Then Roll the Spinach Mixture Into Balls. |
|
11
Done
|
Place the Spinach Balls on a Cookie Sheet and Freeze Until Solid. |
|
12
Done
|
Once the Spinach Balls Are Frozen Place in a Freezer Bag and Keep Frozen Until Needed. |
|
13
Done
|
Bake Frozen in a 350 Degree Oven For 15 - 25 Minutes. |
|
14
Done
|
Please Check the Spinach Balls After 15 Minutes as All Ovens Vary. |
|
15
Done
|
the Balls Should Be Firm When Touched, Cook Longer If Necessary. |
