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Spinach Balls

Every now and then you need to step away from a traditional meatball and do something interesting to another type of ball. In this case, the spinach meatball. I recall these spinach balls while growing up and my parents would serve them at parties that they would host, whether they were company parties, or a holiday get together.

And what a better way to get spinach in, whether you are a lover or hater of the wonderful, and highly nutritional leaves. These balls are not only perfect as a standalone appetizer, but they are also perfect topped onto a nice garlic infused pasta, just like a traditional meatball.

These are super easy to prepare, and make about three dozen. Let’s get started.

Add the frozen spinach to a large pot of water, and cook on high heat for nearly 12 minutes. During this time, prepare the remaining ingredients. Once the spinach is cooked, drain, and let cool. The goal here is to remove all of the water from the spinach, and trust me, there is about two cups that will get strained. If you think you are done removing the water, wait a couple of minutes, and try it again.

Next, get a large mixing bowl out, take the spinach and pull it apart so it is not just one big clump.  Add in the remaining ingredients, and mix very well to combine everything.

Preheat your oven to 325 degrees, and line a baking sheet with parchment paper. Take about 2-3 tablespoons of the spinach mixture and shape them into balls, pretty much like you would do a small to medium sized meat ball.  Place as many as you can on the baking sheet, and cook for 16 minutes.

When they are cooked, simply serve on your favorite appetizer tray, and your party is all set, well, for the most part. These can also be made ahead of time, and placed in the freezer. When you are ready to reheat, simply place them in the oven for nearly 20-25 minutes.

Biting into these spinach balls yields a perfect balance of salt, a bit of pepper flavor, and great texture from the bread crumbs. Enjoy.

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