2 (10 oz. each) pkgs. frozen chopped spinach, thawed and squeezed dry
2 c. herb flavor stuffing mix, crushed (from an 8 oz. bag)
1 c. firmly packed shredded Parmesan cheese
1/2 c. (1 stick) butter-or-butter, melted
1/4 c. finely chopped green onions
3 eggs, lightly beaten
Dash grated nutmeg
Mustard Sauce (recipe follows)

1. Combine spinach with stuffing mix, Parmesan cheese, melted butter, green onions, eggs and grated nutmeg in large bowl; mix well. Shape mixture into 1 inch balls; place on cookie sheet. (May be made ahead up to this point; cover and refrigerate or freeze.)

2. Bake in moderate oven (375 degrees) 10 minutes, or until lightly brown. Serve hot with Mustard Sauce.

MUSTARD SAUCE:

Makes 1 cup. Combine 1/4 cup dry mustard and 1/2 cup white vinegar in small bowl; cover with plastic wrap; let stand at room temperature 4 hours. Combine 1/4 cup sugar and 1 egg yolk in small saucepan. Stir in mustard-vinegar mixture. Cook, stirring constantly, over low heat, until mixture is thick and smooth. Cover and refrigerate.

Bake at 375 degrees for 10 minutes. Makes 40 balls.

I use the Stove Top dressing in a box - sour dough flavor (use the flavor packet of seasoning that comes with the dressing).