Gluten Free Spinach Balls with Hot Sweet Mustard

• Vegetarian

• Produce

  • 1/2 tsp Onion powder
  • 3/4 tsp Sage, dried
  • 2 10 oz. packages Spinach, frozen dry

• Refrigerated

  • 2 Egg yolks
  • 4 Eggs

• Condiments

  • 1/2 cup Mustard, dry

• Baking & Spices

  • 1/4 tsp Italian seasoning
  • 1/2 tsp Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1/2 cup White vinegar

• Snacks

  • 1 1/2 cups Corn chex cereal

• Dairy

  • 1 stick Butter
  • 1 1/4 cup Parmesan

Found on mamagourmand.com

Description

Ingredients

• Spinach Balls:
• 2 -10 oz. packages frozen chopped spinach, thawed and squeezed dry
• 1½ cups (about 5 oz.) corn chex cereal, crushed
• 1¼ cup freshly grated parmesan
• 1 stick butter, melted
• 4 eggs
• 4 green onions, sliced
• ¾ tsp. dried sage
• ½ tsp.onion powder
• ¼ tsp. italian seasoning
• ½ tsp. salt
• Hot Sweet Mustard:
• ½ cup dry mustard, such as Colemans
• ½ cup white vinegar
• ½ cup sugar
• 2 egg yolks

Directions

• Mustard:
• In a small bowl mix together dry mustard and vinegar. Let sit for at least 2 hours. This is crucial for developing the heat in the mustard.
• After a couple hours combine mustard mixture, egg yolks, and sugar in a small saucepan over low heat. Cook, stirring constantly, until mustard is hot to touch, about 3 minutes. Set aside to cool. If using later, store in airtight container in refrigerator.
• Spinach Balls:
• Preheat oven to 375ºF.
• Lightly beat eggs in a large bowl and then combine with the rest of the ingredients until well mixed.
• Roll into 1 inch balls and place on ungreased baking sheet. Bake for 15 minutes until golden and hot. If frozen, add about 10-15 minutes to time.