One of the hardest things for me when I’m trying to eat healthy is having a variety of food prepped so I don’t get bored eating the same things over and over. I was searching for some new, healthy recipes the other day and this one jumped out at me. It has all the good things…bits of crunchiness, cheese, healthy veggies, and, bonus…the spinach balls are perfect for dipping!
I doubled the recipe, because…I basically always do. If you’re going to go through the trouble of making something, make more and that saves you time later. My credo in life. After making the spinach balls for the first time, though, I will be quadrupling the recipe and freezing part next time, because they were kind of messy to make. Not horrible, and totally worth it, but still, now I know to make the most of the mess!
I’ve been reheating them in a skillet for breakfast, so they get even more crispy and delicious, and serving with marinara sauce on top. (P.S…I eat non-breakfast food for breakfast most of the time. It grosses Jason out big time…Ha!). They’re tasty on their own, but I think everything is better with some kind of dipping sauce. When I go to a restaurant that’s offering sauces, I’m asking for all of them because I definitely can’t decide!
*Note: Next time I make the spinach balls, I will turn half-way through so the top and bottom will brown more evenly.
What you’ll need:
6 cups fresh spinach leaves
3 cups boiling water
½ cup grated cheese (I used white cheddar)
¼ cup parsley, chopped
1 cup panko crumbs
½ tsp. garlic salt
Preheat oven to 350 degrees F.
Wash spinach leaves and place in large mixing bowl. Pour boiling water over the spinach leaves and cover for 3 minutes.
Drain and rinse spinach leaves with cold water, squeeze extra water out of spinach leaves, finely chop, and place in large mixing bowl.
Add eggs, cheese, parsley, panko crumbs, and garlic salt.
Scoop into 1.5”-2” balls. I used a medium-sized cookie scoop for this part and then finished rolling into a tighter ball.
Place spinach balls onto a cookie sheet lined with parchment paper.
Bake for 15-20 minutes or until golden brown.
- 6 cups fresh spinach leaves
- 3 cups boiling water
- 3 eggs
- ½ cup grated cheese (I used white cheddar)
- ¼ cup parsley, chopped
- 1 cup panko crumbs
- 1/2 tsp garlic salt