Recipe(tried): Spinach Pom Poms with Spicy Mustard Sauce (Spinach Balls (freeze ahead)

Hi Nancy:-) This recipe is from Marlene Sorosky's Cookery for Entertaining. My girl's loved these when they were young and still love them. I have served them at cocktail parties and they go very fast.

SPINACH POM POMS
"So easy to make and freeze."

2 pkgs. (10 oz. each) frozen chopped spinach
2 cups packaged herb-seasoned stuffing mix, crushed
1 cup grated Parmesan cheese
Dash nutmeg
6 eggs, beaten
3/4 cup butter, softened
Spicy Mustard Sauce, if desired (recipe follows)

Thaw spinach. Drain; squeeze out all excess moisture. Place in a medium bowl and blend in remaining ingredients. Shape into balls the size of walnuts. Refrigerate or freeze.

BEFORE SERVING:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. (I don't think I usually grease my cookie sheets since there is a ton of butter in these.)

Place chilled or frozen balls on baking sheets.

Bake 10 to 15 minutes or until hot. Drain on paper towels.

Serve with wooden picks and Spicy Mustard Sauce, if desired.

SPICY MUSTARD SAUCE
Makes 1 1/3 cups

"A tangy sauce much like the ones served in Chinese restaurants."

This sauce is spicy so children might not like it but many adults do like it. Make this ahead of time.

1/3 to 1/2 cup dry mustard (almost a whole can or jar of dried mustard)
1/2 cup white vinegar
1/2 cup sugar
1 egg yolk

Combine dry mustard and vinegar in a small bowl. Cover and let stand at room temperature overnight.

THE NEXT DAY:
In a small saucepan, combine mustard-vinegar mixture, sugar and egg yolk. Simmer over low heat until slightly thickened. Cover and store in refrigerator up to 1 month. Serve at room temperature.

Makes about 65 hor d'oeuvres
Source: Marlene Sorosky's Cookery for Entertaining