Spinach Balls

Okay, so Christina has been asking me to post this forever and a day! Here is the famous recipe for Spinach Balls! They are quite easy but taste like a lot of time and effort went into them. I highly recommend utilizing your food processor for this one. Also, I like to make smaller portions so that everyone can have a taste! This is a perfect savory appetizer and I like to pair these with a crisp sauvignon blanc or a spicy Shiraz, depending on your preference for white or red wine. Enjoy!

Spinach Balls

• 2 pkgs frozen spinach (10 oz each)
• 2 C seasoned croutons (I like to use garlic/cheese)
• 1 C grated Parmesan cheese
• ½ C melted butter
• Minced green onions to taste (3-5) (not essential, I've added onion powder and it works)
• 3 eggs
• Nutmeg to taste or ½ tsp five spice powder

Cook spinach according to package directions, drain and press out moisture. Beat eggs; add crushed croutons (I use my food processor), cheese, onions, nutmeg and butter. Add spinach and mix thoroughly, mold into 1-inch balls (or smaller). Arrange balls on a flat cookie sheet, cover and freeze or chill if being served same day. Bake 10-15 minutes at 350 degrees; 5-10 minutes longer if frozen. Bake until edges start to brown.

Serve with: Ginger Mustard Dipping Sauce

• 2 1-inch pieces peeled fresh gingerroot
• 2 garlic cloves¼ C sugar
• 3 Tbsp soy sauce
• 2 Tbsp distilled white vinegar
• 2 Tbsp catsup2 tbsp water
• 1 tsp dry mustard
• ½ tsp sesame oil

Use blender or food processor to mince ginger and garlic. Add remaining ingredients and blend for 30 seconds. Cover tightly and refrigerate. Keeps at least one month.