Spinach Balls with Hot Sweet Mustard Dipping Sauce

These spinach balls with spicy sweet mustard dipping sauce are guaranteed to go fast. Learn how to make this easy, parmesan, herbed appetizer recipe without having to use stuffing mix or breadcrumbs so they are naturally gluten free and spot-on retro delicious!

Prep Time 2

Cook Time 20

Total Time 2 20

Servings balls

Author Melissa Erdelac

Ingredients

Hot Sweet Mustard Dipping Sauce

½ cup (62.5 g) dry mustard such as Coleman's mustard powder
½ cup (127.5 g) white vinegar
½ cup (100 g) sugar
1 (2) large egg

Spinach Balls

4 (4) large eggs
(2) 10 ounce (-8 oz.) packages frozen chopped spinach thawed and squeezed very dry
1 ½ cups (48.05 g) (about 3 ½ cups whole) corn Chex cereal crushed
1 ¼ cup (125 g) freshly grated parmesan
½ cup (1) butter melted
4 (4) green onions sliced
¾ teaspoon (0.75 tsp.) dried sage
¼ teaspoon (0.5) onion powder
¼ teaspoon (0.25 tsp.) Italian seasoning
½ teaspoon (0.5 tsp.) salt

Instructions

Dipping Sauce

In a small bowl mix together dry mustard and vinegar. Let sit for at least 2 hours. This is crucial for developing the "heat" in the mustard.
½ cup dry mustard, ½ cup white vinegar
After a couple hours combine mustard mixture, egg, and sugar in a small saucepan over low heat. Cook, stirring constantly, until mustard is thickened, about 5-10 minutes. Set aside to cool. If using later, store in airtight container in refrigerator.
1 large egg , ½ cup sugar

Spinach Balls

Preheat the oven to 375ºF.
Lightly beat eggs in a large bowl and then combine with the rest of the ingredients until well mixed.
4 large eggs, (2) 10 ounce packages frozen chopped spinach, 1 ½ cups (about 3 ½ cups whole) corn Chex cereal, 1 ¼ cup freshly grated parmesan, ½ cup butter, 4 green onions, ¾ teaspoon dried sage, ¼ teaspoon onion powder, ¼ teaspoon Italian seasoning, ½ teaspoon salt
Portion into 1 inch balls and place on ungreased baking sheets. Bake for 15 minutes until golden and hot. If frozen, add about 10 minutes to time. Serve warm or at room temperature with dipping sauce.

Notes

Make Ahead Instructions

Mustard can be made ahead several days ahead of time and stored in refrigerator (I store it in a jar).

Spinach balls can be rolled into balls and frozen UNBAKED on a parchment-lined baking sheet. After they are frozen, transfer them to a freezer bag until ready to bake. When ready to bake, place FROZEN spinach balls on cookie sheet, baking 10 minutes longer than instructions.

Nutrition