Cheesy Spinach Balls with red sauce
Time
45 min
Serves
12
Published November 11, 2024 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
These Cheesy Spinach Balls are the best! They are nutrient dense (6 cups of spinach!) and super easy to make. If you need a healthy but tasty appetizer, you should make these!
Store bought appetizers (the frozen boxed kind) offer convenience but at the cost of your health. Boxed appetizers are usually heavily processed. They are almost always made with refined flours, processed seed oils and many food additives/preservatives. The sodium count is usually through the roof. I’ve never seen a healthy store bought appetizer.
Making your own appetizers, allows you to use real food. You can skip the preservatives, additives, hidden sugars. You can choose higher quality, nutrient dense ingredients. We should all dial back the processed foods in our diets. You’ll also save money by making these appetizers yourself.
I hope you’ll try these delicious Cheesy Spinach Balls.
Naturally gluten free, low carb/ketogenic friendly.
Enjoy!
How to Store these Cheesy Spinach Balls with Red Dipping Sauce?
Store leftover balls and dip in separate glass containers. Must be refrigerated. Use within 1 week.Spinach balls will freeze well for 3 months.
Cheesy Spinach Balls with Red Dipping Sauce
Equipment
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1 large bowl
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1 cutting board
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1 knife
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1 large sheet pan
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1 wooden spoon
Ingredients
- 6 cups fresh spinach leaves washed
- 3 eggs beaten
- 1 cup grated mozzarella cheese
- 1/4 cup fresh herbs like parsley or basil chopped
- 2 tbsp ground psyllium husk substitute ground flax seeds
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 cup almond flour
- 1/2 cup sugar free pizza or tomato sauce
Instructions
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Pre-heat oven to 370 F.
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Line a sheet pan with parchment paper.
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Place the spinach leaves in a large mixing bowl. Cover leaves with boiling water, enough to cover the leaves. Set aside for 2-3 minutes.
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Carefully, drain the water from the spinach and rinse with cold water. When the spinach is cool enough to touch, squeeze all the remaining water out. You should end up with roughly 2/3rd cup of packed cooked spinach leaves.
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On a cutting board, roughly chop the spinach. Transfer into a mixing bowl.
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Add beaten eggs, grated mozzarella, fresh herbs, psyllium husk, garlic powder and sea salt. Add almond flour half a cup at a time. Combine using a wooden spoon until it resembles a batter.
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Using a spoon, take 2 tbsp of batter and roll with your clean hands to make balls. Sometimes I flatten them with a fork to resemble cookies. Both ball or cookie shape will work.
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Bake for 25-30 minutes. Balls should look golden around the top and edges.
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Serve hot with dip like pizza or tomato sauce. Guacamole or tzatziki are other options.
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.
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