Do you have that one special recipe that everyone asks you to bring? Every potluck, every Super Bowl party, every cocktail party, picnic or get together.....it's the one thing your friends and family REALLY want you to make. For me, and my family, it's an old old appetizer I found in an old old church cookbook so long ago I don't even have the book anymore. Spinach balls.
Now they don't sound all that exciting, but don't let that simple name fool you. These tasty little morsels are a perfect one-bite nibble that can be as elegant or casual as you want it to be. Easy to make ahead, you can freeze them in ziploc bags and bake later, which makes it a great choice for a party you want to get as much done in advance as possible.
I love to serve these tidbits on a big platter, surrounding a bowl of the special sweet hot mustard sauce that goes with them. Stick a fancy pick in each one and you're all set. They are equally delicious served warm or room temperature.
|The actual page from my family cookbook.|
Let's get started with the ingredients:
2 pkg frozen chopped spinach, thawed and drained VERY well
1 cup grated parmesan cheese
2 cups seasoned stuffing mix (like from a canister of Stove Top)
3/4 cup butter, melted
salt, pepper, garlic powder
Make sure the spinach is thoroughly dry- squeeze with paper towels to remove excess moisture. Combine all ingredients with salt, pepper to taste and a dash or two of garlic powder. Mix thoroughly. Form into small balls about the size of melon balls. Place on greased baking sheet. Bake at 350 degrees for 10-12 minutes.
You can also freeze uncooked balls and bake about 20 minutes, or freeze cooked balls and reheat in oven.
Now, you cannot serve these delicious bites with just any old sauce. You HAVE TO make the sweet hot mustard sauce. It's super easy and so delicious.
Combine 1/2 cup dry mustard powder with 1/2 cup white vinegar. Let sit for at least an hour. Warning- this is VERY pungent, so avoid breathing it on (especially since now you'll probably try it).
Add 1/2 cup sugar and 1 egg. Whisk over medium high heat stirring continuously until thick. Serve warm or room temperature.
That's all there is to it! A vintage recipe that still fits in today's "small plates" and cocktail party lifestyle. I hope you will try them out soon.