This recipe is completely the result of me just playing in my kitchen. And they really are very good – and I’m laughing as I say that because I’m so surprised! I figured these could go either way, but DAMN if they aren’t delicious! I had read a recipe recently for “pretzel-fried pickles” and that got me thinking of using pretzels to coat something. Fishing around my fridge, I found the spinach and went with it. The currant jelly and dijon dipping sauce is killer – tangy and sweet with a little kick. And the spinach balls themselves – who’d have ever thought pretzels and spinach go great together?!
Spinach and Cheese Pretzel Balls with Sweet Currant Dijon Dipping Sauce
- 1 c pretzels (shape is not important – I used mini-sticks)
- 1 (10 oz) box frozen chopped spinach, thawed and excess water squeezed out
- 1 T onion, very finely diced
- 1 egg
- 1 t baking powder
- ½ t kosher salt
- ½ T flour
- 4 oz shredded sharp cheddar cheese
- 2 t country dijon (I prefer Grey Poupon Country Dijon)
- ½ stick unsalted butter, melted
- Sweet Currant Dijon Dipping Sauce (recipe follows)
Heat oven to 400F.
In a small chopper or food processor, pulse the pretzels into crumbs. Alternatively, the pretzels can be crushed in a ziploc bag with a rolling pin.
In a medium mixing bowl, combine the spinach, onion, and egg. Sprinkle over the baking powder, salt, and flour and mix in. Mix in the cheese. Shape into 1-inch balls. Roll the balls in the melted butter, and then the pretzels and place on a baking sheet. Drizzle each ball with just a little extra butter (or alternatively, spray the balls with cooking spray).
Bake at 400F for 10 minutes or until sizzly and the coating is toasty! Makes a dozen balls (but recipe can be easily doubled to serve more!)
Sweet Currant Dijon Dipping Sauce
- ¼ c red currant jelly
- 2 T country dijon
- ¼ t Sriracha hot sauce
Mix in a small bowl. Giving the jelly a quick (10 second) zap in the microwave helps soften it to incorporate with the mustard and Sriracha.