Spinach Balls

Jump to Recipe

Health Benefits:

This recipe is a Harrington family staple that was made for many holiday parties when I was younger. And this NYE I woke up thinking how they would be a great thing to make but the original recipe was filled with bread, butter and cheese. So I took a stab a re-creating them as a healthier version and they turned out amazing! Just like I remember with regards to flavor but now significantly more guilt-free (although if you ask my husband who ate 7 in a row, he might say stick to 3 or 4 at a time).

I did keep the eggs of the original recipe, but intend to try them in the future with a replacement of flax eggs (1 tbsp ground flax meal with 1 tbsp water = 1 egg). If you are brave, give it a try to make them vegan.

Packed with iron-rich spinach and protein and B12 in the nutritional yeast, these make for a great party appetizer but honestly would also be a great post school snack or pre-workout bite too! They are easy to make ahead, freeze before baking and pop in the oven as needed.

I served mine alongside a vegan ranch-style dressing, as well as some dijon mustard. I love this recipe because it's a great example of how we can take family recipes and re-think them in a more nutritious way while still maintaining the memories of the original dish.

Ingredients (Makes 20 spinach balls):

• 20 oz frozen chopped spinach

• 1 yellow onion

• 2 cloves garlic

• 3 eggs

• 1/2 cup olive oil

• 3 cups gluten free breadcrumbs (I used Jeff Nathan Seasoned Panko which do contain egg)

• 1/2 cup nutritional yeast

• 1/2 tsp dried thyme

• 1/2 tsp salt

• 1/4 tsp black pepper

Instructions:

• In a microwave safe bowl, microwave the frozen spinach until defrosted.

• Place the spinach in a fine-mesh colander and squeeze out all the excess water. Set aside.

• Finely dice the yellow onion.

• Mince or grate the garlic.

• In a large bowl, crack the 3 eggs and whisk until combined.

• Add all the remaining ingredients: spinach, olive oil, onion, garlic, breadcrumbs, nutritional yeast, thyme, salt & pepper.

• Use your hands to combine well.

• Line a baking sheet with parchment paper.

• Roll the spinach mixture into 20 equally sized balls.

• Place the baking sheet and spinach balls in the freezer for a minimum of 20 minutes.

• While they are freezing, preheat the oven to 350F.

• Once ready, bake the spinach balls for 20 minutes until the bottoms are golden brown.

• Serve immediately.

*Make Ahead Tip: Once frozen, transfer the uncooked pieces to a freezer safe container and bake when as you need them.

Nutrition Info (per each Spinach Ball): Calories: 134 Fat: 7g Carbohydrates: 13g Fiber 2g Protein: 5g