Spinach Balls
A classic holiday recipe featuring chopped spinach with tangy parmesan cheese and savory herbs and spices. Add a tomato sauce on the side for dipping. Perfect for an appetizer or a holiday side dish.
Servings: 8
Calories: 270kcal
Equipment
- 1 Strainer mesh
- 1 large spring scoop
Ingredients
- 2, 16 oz packages frozen chopped spinach or 3, 10-oz frozen blocks
- 1 ½ cups breadcrumbs
- ¾ cup grated Parmesan cheese
- 2 tsp. dry basil
- 1 tsp. dry oregano
- ½ tsp. dry thyme
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 2 large eggs
- ½ cup Extra Virgin Olive Oil (or 1 stick unsalted butter, melted)
- 1 cup hot water
Instructions
- Preheat oven to 350℉. Grease a 13 x 9 casserole dish or sheet pan.
- Prep the spinach by squeezing as much of the water out of the spinach as you can. It should be really dry. Set it aside.
- Mix the breadcrumbs, cheese, spices, and herbs in a large bowl.
- Add the spinach, eggs, and oil (or butter) to the breadcrumb mixture and mix well with a wooden spoon.
- Add the hot water. Start with ½ cup and add more until the mixture holds together when formed into a ball. Don't skimp here. It should hold together but not be watery.
- Roll into walnut-sized balls - about 2 inches in diameter. Place them in the prepared casserole dish, leaving room around each.
- Bake in the middle of the preheated oven for 15 - 20 minutes, until the outside is lightly browned and the inside reaches a temperature of 160℉.
Nutrition
Serving: 4balls | Calories: 270kcal | Carbohydrates: 20g | Protein: 10g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 11g | Cholesterol: 85mg | Sodium: 730mg | Potassium: 330mg | Fiber: 4g | Sugar: 2g | Vitamin C: 4mg | Calcium: 225mg | Iron: 3mg