31 March, 2011

Spinach Balls with Jezebel Sauce | The Holly Clegg Trim & Terrific Cookbook

Spinach Balls with
Jezebel Sauce ingredients
Makes 48 balls and 2 cups sauce
Spinach Balls
2 (10-oz) pkgs frozen chopped spinach, cooked and well drained
2 cups herb bread stuffing mix
1 cup finely chopped onion
1/2 cup grated Romano cheese
1-1/2 tsp garlic powder
1 tsp dried thyme leaves
1/8 tsp pepper
2 eggs
4 egg whites

Jezebel Sauce
1/2 cup apricot preserves
1 (10-oz) jar apple jelly
2 Tbsp dry mustard
2 Tbsp prepared horseradish
1 tsp pepper

Notes: You can freeze the spinach balls on a baking sheet before cooking. When frozen, transfer them to zipper-lock bags and store in the freezer. Take them directly from the freezer to bake in the oven.

Spinach Balls with Jezebel Sauce Directions
Preheat the oven to 350°F.

In a large bowl, combine the spinach, stuffing mix, onion, cheese, garlic powder, thyme, pepper, eggs, and egg whites; mix well.

Form into 3/4-inch balls and place on a baking sheet coated with nonstick cooking spray. Bake for 20 minutes.

Meanwhile, make sauce: in a small bowl, mix together the apricot preserves, apple jelly, dry mustard, horseradish and pepper.

Serve warm with Jezebel Sauce.

Nutritional Info (Per Serving 1 ball and 2 tsp sauce)
Calories 51
Protein (g) 2
Carbohydrate (g) 9
Fat (g) 1
Calories from Fat (%) 14
Saturated Fat (g) 0
Dietary Fiber (g) 1
Cholesterol (mg) 10
Sodium (mg) 68
Diabetic Exchanges: 0.5 other carbohydrate

This recipe is from Holly Clegg, The New Holly Clegg Trim & Terrific Cookbook (Philadelphia: Running Press Publishers, 2006), 236.

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