Cheesy Spinach Balls with Red Dipping Sauce
These cheesy spinach balls are the best appetizer. They are healthy and so so good. A great recipe to make if you have a ton of spinach to use up.
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Servings: 12 balls
Calories: 106.5kcal
Equipment
- 1 large bowl
- 1 cutting board
- 1 knife
- 1 large sheet pan
- 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
- Pre-heat oven to 370 F.
- Line a sheet pan with parchment paper.
- 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.
- 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.
- On a cutting board, roughly chop the spinach. Transfer into a mixing bowl.
- 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.
- 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.
- Bake for 25-30 minutes. Balls should look golden around the top and edges.
- Serve hot with dip like pizza or tomato sauce. Guacamole or tzatziki are other options.
Nutrition
Serving: 1ball | Calories: 106.5kcal | Carbohydrates: 4g | Protein: 6.2g | Fat: 8.1g | Saturated Fat: 2g | Sodium: 171.5mg | Potassium: 117.4mg | Fiber: 2.3g