Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Spinach Balls with Honey-Mustard Dipping Sauce
Makes about 40 balls

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from Simple Vegetarian Pleasures

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
1/2 cup plain yogurt
2 tablespoons Dijon-style mustard
4 teaspoons honey
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.