SPINACH BALLS |
2 (10-ounce) packages frozen chopped spinach,
thawed |
1 medium onion, minced |
1/2 cup dry bread crumbs |
1 teaspoon poultry seasoning |
3/4 cup grated Parmesan cheese |
6 tablespoons unsalted
butter, melted |
3 eggs |
1/4 teaspoon salt |
oil for baking sheet |
HONEY-MUSTARD DIPPING
SAUCE |
1/2 cup plain yogurt |
2 tablespoons Dijon-style
mustard |
4 teaspoons honey |
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Squeeze all the water out of the spinach
with your hands, or by placing it in a strainer and pressing out the
liquid with the back of a large spoon. Place the spinach and onion
in a food processor and process until the onion is fine. |
Stop the machine and
add the bread crumbs, poultry seasoning, cheese, butter, eggs, and
salt. Process until perfectly pureed. Scrape the mixture into a bowl
and chill until cold, at least 1 hour. |
Lightly oil a baking sheet. Roll the mixture
into balls 1 to 1 1/2 inches in diameter, and place them on the baking
sheet. At this point you can place the baking sheet in the refrigerator
and chill the balls until you are ready to bake them, or place the
baking sheet in the freezer for about 1 hour, or until the balls are
frozen. With a spatula remove the frozen balls and place them in a
plastic bag. Freeze up to a month. |
Preheat oven to 350.
Bake the spinach balls 10 - 15 minutes (unthawed if frozen), or until
they are hot throughout and lightly golden. Don't overcook them or
they will get dry. Serve them warm, not hot, around a bowl of the
dipping sauce. |
To make the sauce combine the ingredients
in a small bowl. Chill until ready use. |