SPINACH BALLS--MUSTARD SAUCE

• 2 10 oz. pkgs. frozen chopped spinach

• 1 cup parmesan cheese (I used the Locatelli grated cheese)

• 2 small finely chopped onions or 2 table spoons of dehydrated chopped onio

• 3-4 cloves of garlic, chopped or grated

• 1\2 cups herb Peppridge Farm Stuffing Mix

• 3 eggs (slightly beaten)

• 2 tsp. dry mustard

• 1 tsp. salt- pepper to taste

Optional additions:

crumbled bacon or finely chopped ham (about 3 slices)
1/2 cup red or green- peppers or ½ cup chopped walnuts or pecans (depends on your taste preference)
Melt butter and lightly sauté onions, garlic & peppers (if you add them).
Defrost spinach and squeeze and drain as much water as possible from them. Add to butter mixture.
Add stuffing mix and all other ingredients in a large bowl. Mix well and let bowl sit in fridge at least one hour.
Shape into small balls. They can be frozen at this point or baked. I freeze them on a large cookie tray and them when set, I put them in a large freezer bag. They really freeze great. I made mine about 2 weeks ahead of a party.
When you bake them, I usually Pam spray the cookie sheet a little so they won't stick.
Bake about 15-20 mm. at 350 until lightly browned. Practically impossible to mess up.

Sauce:

1/2 cup Dijon mustard (prepared)
3 tbsp. sugar, 3 tbsp. white vinegar
1 tbsp. lemon juice, 1 egg yolk.

Mix first 4 ingredients in a sauce pan. Beat egg yolk, Add to above mixture. Cook on low, whisking
constantly until slightly thickened. Chill and serve with spinach balls.