Spinach balls


Spinach balls

Those Cheesy balls are the best easy appetizer to impress your guest. It is made in few minutes using only few ingredients.

INGREDIENTS

KETO SPINACH BALLS RECIPE
  • 6 cup fresh spinach leaves trimmed, washed (230 g) makes 2/3 cup (160g) packed cooked spinach
  • 3 large eggs beaten
  • 1 cup grated mozzarella or combo of parmesan and mozzarella (120g)
  • 1/4 cup chopped fresh parsley or herb of your choice (optional but flavorsome!)
  • 1 teaspoon garlic powder
  • 1 tespoon salt
  • 1 cup almond flour (115 g)
  • 2 tablespoon ground psyllium husk (12g)

ORIGINAL RECIPE
  • 6 cup fresh spinach leaves trimmed, washed (230 g) makes 2/3 cup (160g) packed cooked spinach
  • 3 large eggs beaten
  • 1/2 cup grated mozzarella (60g) -or combo of parmesan and mozzarella
  • 1/4 cup chopped parsley or fresh herb of your choice (optional but recommended!)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 cup gluten free panko crumbs (75 g)


INSTRUCTIONS

  1. Preheat oven to  370 F (200 C).
  2. Trim and wash the fresh spinach leaves.
  3. Place the leaves in a large mixing bowl and cover with boiling water. Cover the bowl with a lid and set aside for 3 minutes. 
  4. Rinse the spinach with cold tap water. Drain and using your hands squeeze all the remaining water. You should measure 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
  5. Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
  6. Add beaten eggs, grated cheese, fresh herbs, salt, garlic powder, almond flour and psyllium husk (or panko gluten free crumbs if you are making the original recipe) . You can also add salt and pepper if your cheese is not very salty. I did not add salt.
  7. Combine with a spoon until it forms a batter from which you are able to form balls.
  8. If too moist add slightly more almond flour or crumb until easy to roll as ball with your hands.
  9. Place the balls on a non-stick cookie tray covered with baking paper leaving half thumb between each bites. You should be able to make 22 spinach balls, one ball is about 1 tablespoon of batter.
  10. Bake at 370F (200C) for 20-30 minutes or until golden on the top.
  11. Serve immediately with dips like sugar free tomato suce, guacamole, mustard or tzatziki.

FREEZE
  1. Freeze on a plate covered with parchment paper. After 1 hour they are frozen enough to be transfered into an airtight container. Keep in the freezer up to 3 months.
  2. You don't need to defrost the balls before baking. Place them on a tray covered with parchement paper and bake as regular.


Spinach measurement :  you need about 6 cups of fresh spinach. It makes about 2/3 cup (160 g) of cooked, squeezed and packed spinach. It is ok to use frozen spinach as soon as you have 2/3 cup cooked, squeezed, packed spinach.
Cheese options: you can replace grated cheddar but mozzarella, parmesan, colby, emmental or any hard grated cheese you love.
Herbs options: those spinach balls are very tasty with fresh parsley, dill or basil. Use your favorite herb or mix it!


This article adapted from this site

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