Spinach Balls with Spicy Mustard Sauce
Golden-baked spinach and herb balls paired with a tangy, heat-forward mustard sauce made from dry mustard, vinegar, and egg yolk. This retro appetizer delivers savory stuffing, nutty parmesan, and aromatic garlic in each bite, with a creamy mustard dip that cuts through richness. Ideal for parties, potlucks, or casual entertaining, these make-ahead balls freeze beautifully and bake straight from frozen. The overnight mustard develops complex flavor and stores for weeks.
Ingredients
- ⅓ cup dry mustard
- ½ cup white vinegar
- ½ cup sugar
- 1 egg yolk
- 20 ounce frozen spinach, well drained
- 3 cup packaged seasoned stuffing mix
- 1 cup parmesan cheese, freshly grated
- 6 eggs, small, beaten
- ¾ cup soft buttervegan butter1:1vegandairy-free
conf:3
- 1 tablespoon garlic salt
- ½ teaspoon Accent seasoning(optional)MSG or pinch of additional salt1:1umami
optional
- ½ teaspoon pepper
- ½ teaspoon thyme
- ½ small onion, grated
- 1 teaspoon hot sauce(optional)
Instructions
- 1
Combine dry mustard and vinegar in a small bowl, cover, and let stand at room temperature overnight.
- 2
Next day, combine the mustard-vinegar mixture, sugar, and egg yolk in a small pan and simmer over low heat.
- 3
Cover mustard sauce and refrigerate until needed; serve at room temperature.
- 4
Ensure spinach is extremely well drained with no liquid remaining.
- 5
Mix spinach, stuffing mix, parmesan, beaten eggs, butter, garlic salt, Accent if using, pepper, thyme, onion, and hot sauce if using in a large bowl until combined.
- 6
Roll mixture into balls and place on a cookie sheet.
- 7
Freeze until solid, then transfer to a freezer bag and keep frozen.
- 8
Bake frozen balls in a 350 degree oven for 15 to 25 minutes until firm when touched, checking after 15 minutes.
Tips
Drain spinach thoroughly by squeezing in a clean kitchen towel; excess moisture will make balls soggy and prevent proper browning.
Freeze spinach balls on a sheet before bagging to prevent clumping; bake straight from frozen without thawing for best texture.
Make mustard sauce up to one month ahead; overnight standing develops deeper, less harsh mustard flavor and improves storage stability.
Good to Know
Spinach balls keep frozen for up to 3 months. Mustard sauce stores covered in refrigerator for up to 1 month.
Prepare entire recipe up to 1 week ahead. Freeze spinach balls in freezer bag; mustard can be made up to 1 month prior.
Serve spinach balls warm straight from oven with mustard sauce at room temperature as an appetizer or party appetizer.
Common Mistakes
Skip draining spinach thoroughly to avoid soggy, dense balls that fail to brown.
Thaw spinach balls before baking to avoid undercooked centers while edges burn.
Omit overnight mustard rest to avoid harsh, one-dimensional flavor that improves with aging.
Substitutions
Dairy-Free Swaps
General Alternatives
optional
FAQ
Can I bake spinach balls from thawed?
Yes, but reduce baking time to 12-18 minutes and check at 12 minutes; thawed balls cook faster and may dry out if overbaked. Frozen baking preserves texture better.
What if my mustard sauce is too thick after overnight sitting?
Whisk in warm water or vinegar one tablespoon at a time until reaching desired consistency. The mixture thickens as it cools, so warm slightly before adjusting.
How long can I keep spinach balls frozen?
Up to 3 months in an airtight freezer bag when properly drained and frozen solid. Bake directly from frozen without thawing for best results.