Spicy Spinach Balls Recipes

SPINACH BALLS WITH HOT SWEET MUSTARD DIPPING SAUCE

Steps:

• 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, and sugar in a small saucepan over low heat. Cook, stirring constantly, until mustard is thickened, about 5-10 minutes. Set aside to cool. If using later, store in airtight container in refrigerator.
• 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 minutes to time.

SPINACH BALLS

Steps:

• Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Shape into 1-in. balls; place on an ungreased baking sheet. Bake at 350° for 10 minutes or until very lightly browned. Balls can be made ahead and refrigerated overnight before baking.

SPICY SAUSAGE BALLS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, combine the sausage, Cheddar, baking mix, garlic powder and salt and knead with your hands until a homogenous dough forms (this will take about 5 minutes). Pinch off golf ball-size pieces of dough, roll them into balls and arrange them 1 inch apart on the prepared baking sheets.
• Bake until the sausage balls are golden brown and cooked through, about 25 minutes. Let cool for 5 minutes and serve warm or at room temperature. Store any leftover sausage balls in an airtight container for up to 1 week.

SPICY SAUTéED SPINACH

Steps:

• Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.

HOT SPINACH BALLS & SPICY MUSTARD SAUCE

Steps:

• Mustard Sauce:.
• To make the spicy russian mustard sauce combine the dry mustard and vinegar in a small bowl.
• Cover and let stand at room temperature overnight.
• Next day, in a small pan, combine the mustard vinegar mixture, sugar and egg yolk and simmer over low heat.
• Cover and store in fridge for up to 1 month.
• When ready to use this delicious spicy mustard serve it at room temperature.
• Spinach Balls:
• (MOST IMPORTANT) Please make sure that the spinach is very well drained, there should be no liquid left in the spinach at all.
• Next combine all the ingredients into a large bowl and mix well.
• Then roll the spinach mixture into balls.
• Place the spinach balls on a cookie sheet and freeze until solid.
• Once the spinach balls are frozen place in a freezer bag and keep frozen until needed.
• Bake frozen in a 350 degree oven for 15 - 25 minutes.
• Please check the spinach balls after 15 minutes as all ovens vary.
• The balls should be firm when touched, cook longer if necessary.

SPINACH BALLS

Steps:

• In a large bowl, combine all ingredients until well mixed.
• Roll into 2 inch, walnut-sized balls.
• Chill in the refrigerator for 2 hours.
• Place on an ungreased cookie sheet and bake at 350ºF for 20 minutes.

SPINACH BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet.
• Bake in preheated oven for 20 minutes, or until heated through and browned.