Spinach Balls are great hot and fresh out of the oven but are also great as they cool to room temperature, making them a perfect appetizer! These are always a huge hit!
ABOUT THESE SPINACH BALLS:
The first great thing about these spinach balls, especially in summer time, is that they are terrific fresh out of the oven, but also absolutely fantastic as they cool to room temperature. Meaning the last one is going to taste just as fabulous as the first one.
The next great thing about these spinach balls is that you can roll them a couple hours in advance and bake them right before your guests arrive.
Another absolutely fantastic thing is that these spinach balls have some nutritional benefits, unlike some appetizers you might find at parties. I would eat these with a salad for lunch. They’re packed with spinach, whole wheat bread crumbs, and eggs.
They’re really quite easy to make. I used fresh spinach but you could use thawed frozen spinach to take a step out of the equation. In order to perfectly portion them and speed up the ball rolling process, I used one of my favorite kitchen tools, a cookie scoop. It’s great for cookies, of course, but it’s also perfectly suited for meatballs, spinach balls, and energy bites.
HOW TO MAKE KETO SPINACH BALLS?
Keto spinach balls are a variation of my original recipe using low-carb flours instead of panko breadcrumbs. Let’s see the ingredients you need to make this healthy appetizer.
·Spinach – fresh or frozen, both will work well. Always measure spinach once cooked, drained and chopped for precision.
·Grated mozzarella – any hard grated cheese would work, but mozzarella creates the most impressive cheesy effect
·Almond flour – or almond meal if you prefer
·Whole psyllium husk – husk is 100% fiber, it gives a chewy texture to the balls and holds the ingredients together into a lovely round shape. Don’t use metamucil fiber supplement in my recipes, this is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple or blue.
·Fresh herbs – it’s optional but highly recommended to boost the flavor. The best herbs are parsley or cilantro (aka coriander).
· Garlic salt – or fresh garlic and salt but I’m lazy sometimes and both result in a delicious spinach ball
HOW TO MAKE MY ORIGINAL SPINACH BALLS?
If you are not on a keto diet and you are looking for the original spinach ball recipe, simply replace the combo of almond flour and psyllium husk with 1 cup of panko crumbs and reduce the amount of grated cheese to half cup. I recommend you look at the recipe card where both recipes are displayed.
AN EASY, NO-FAIL RECIPE
This is a no-fail recipe, really. If you have a large mixing bowl and you are not scared to get your hands a bit dirty, here you go! You are few minutes away of making the most delicious appetizer for your next party.
HOW TO FREEZE AND MAKE AHEAD YOUR APPETIZER?
These are perfect appetizers to make ahead for Christmas or any party. Follow the steps below to freeze them with success.
·Lay the the balls, uncooked, on a plate covered with parchment paper
·Leave half a thumb of space between each ball to prevent them from sticking together
·After an hour, transfer into an airtight plastic box
It’s clearly your BEST alternative to potato chips for your next party!
KETO SPINACH BALLS RECIPE
6cupfresh spinach leaves trimmed, washed (230 g) makes 2/3 cup (160g) packed cooked spinach
1cupgrated mozzarellaor combo of parmesan and mozzarella (120g)
1/4cupchopped fresh parsleyor herb of your choice (optional but flavorsome!)
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.
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.
Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
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 didn’t add any salt.
Combine with a spoon until it forms a batter from which you are able to form balls.
If too moist, add slightly more almond flour or crumbs until easy to roll as ball with your hands.
Place the balls on a non-stick cookie tray covered with baking paper leaving a half-thumb between each bites. You should be able to make 22 spinach balls, one ball is about 1 tablespoon of batter.
Bake at 370F (200C) for 20-30 minutes or until golden on the top.
Serve immediately with dips like sugar free tomato suce, guacamole, mustard or tzatziki.
1.Freeze on a plate covered with parchment paper. After 1 hour they are frozen enough to be transferred 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 parchment paper and bake as regular.
3.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.
4.Cheese options: you can replace grated cheddar but mozzarella, parmesan, colby, emmental or any hard grated cheese you love.
5.Herbs options: those spinach balls are very tasty with fresh parsley, dill or basil. Use your favorite herb or mix it!
6.Psyllium husk:don’t use metamucil fiber supplement in my recipes, this is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple or blue.