Spinach Balls with Peppercorn Mustard Sauce
Elevate your appetizer game with these irresistible Spinach Balls paired with a creamy Peppercorn Mustard Sauce. Packed with nutrient-rich fresh spinach, savory Parmesan and mozzarella cheeses, and a hint of Italian seasoning, these bite-sized delights are baked to golden perfection for a healthier yet indulgent treat. The accompanying sauce, a velvety blend of spicy brown mustard and ground black peppercorns, adds a zesty, tangy kick that perfectly complements the spinach’s earthy flavors. Quick to prepare and perfect for parties, game nights, or as a crowd-pleasing starter, this dish is both elegant and approachable. Serve warm and watch them disappear in no time!
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Recipe Information
Ingredients
- 10 cups Fresh spinach
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Grated mozzarella cheese
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 2 large Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 2 tablespoons Spicy brown mustard
- 1 teaspoon Ground black peppercorns
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Bring a large pot of water to a boil and blanch the spinach for 1-2 minutes until wilted. Drain and rinse with cold water to cool. Squeeze out as much moisture as possible, then chop finely.
In a large bowl, combine the chopped spinach, breadcrumbs, Parmesan cheese, mozzarella cheese, onion powder, garlic powder, Italian seasoning, eggs, salt, and black pepper. Mix until well combined.
Using your hands, shape the mixture into 1-inch balls and place them on the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the spinach balls are golden and firm.
While the spinach balls bake, prepare the peppercorn mustard sauce. In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk, whisking continuously to prevent lumps. Cook until the sauce thickens, about 3-4 minutes.
Stir in the spicy brown mustard and ground black peppercorns. Cook for another 1-2 minutes, then remove from heat.
Serve the spinach balls warm with the peppercorn mustard sauce on the side for dipping or drizzled on top.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 4912 mg | 214% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 28.5 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1772 mg | 136% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
