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From: Kelly~WA

Make-Ahead Spinach Balls with Mustard Sauce
Makes 70 appetizers.

2 packages frozen chopped spinach,
thawed, squeezed dry,
(10 ounces each)
2 cups herb stuffing mix -- crushed
1 cup parmesan cheese;
freshly grated, packed
1/2 cup butter -- melted
4 small green onion -- chopped fine
3 eggs

MUSTARD SAUCE
1/2 cup dry mustard
1/2 cup white vinegar
2 teaspoons sugar
1 egg yolk

MUSTARD SAUCE:
Combine mustard and vinegar in a small bowl. Cover and let stand at room temperature for 4 hours. Mix sugar and egg yolk in small saucepan; add mustard and vinegar mixture and cook over low heat, stirring constantly, until slightly thickened. Cover and chill. Serve at room temperature.

Combine all ingredients, except sauce, in large bowl and mix well; shape into 1 inch balls.

Cover and refrigerate or freeze until ready to bake. Preheat oven to 350 degrees.

Set balls on ungreased baking sheet and bake until golden brown, about 10 to 15 minutes.

Serve with Mustard Sauce.