I was looking for ideas to use up some leftover spinach when my neighbor shared this recipe for Keto Spinach Balls.
Nobody in my house is doing the Keto thing, but there were non-keto directions too. I adjusted the recipe to match what was in my fridge, and now I’m fine-tuning until I find what we like!
Taste Review: My first try at spinach balls was on the bland side, despite adding what I thought was generous amounts of seasoning. My daughter and I both thought they were good, but we will definitely need some sort of dipping sauce on hand next time. We also want to make a version with sausage.
- 6 cups fresh spinach or 10 oz bag frozen spinach
- 3 large eggs
- 1/4 cup fresh parsley or herb of your choice (optional)
- 1 cup grated cheese (mozzarella, cheddar, parmesan, or a combination)
- 2 teaspoons seasoning (mix dried Italian, garlic, black pepper, and salt to taste)
- 1 cup bread crumbs
- 8 ounces sausage, cooked, drained, and finely chopped (optional)
Preheat oven to 370F (200C)
Wash fresh spinach and cook in very hot (almost boiling) water for 3 minutes. Rinse with cold water. (If using frozen spinach, skip cooking and just defrost to room temperature.)
Drain and use your hands to squeeze out the remaining water out of the spinach.
In a medium mixing bowl, stir together Spinach, Eggs, and optional Fresh Herbs.
Add Cheese, Seasoning, Bread Crumbs, and optional Sausage. Stir until there are no dry spots.
Scoop up about 1.5 tbsp of mixture and form into a ball. If it is too dry and crumbles, try adding one more egg. If the dough is too wet to hold its shape, add a few more bread crumbs.
Form remaining dough into balls and place on a non-stick cookie sheet with a little space between each ball.
Cook in 370F degree oven for 20-30 minutes, until golden brown.
I use Reynolds Nonstick Foil for recipes that may be hard to clean off my cooking sheet. It works amazingly well!
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