This recipe keeps well in the freezer and we often have a batch in our deep freezer. Seriously, we are not always defrosting the balls prior to baking. It works rather well to bake them frozen. Well, it needed a little bit longer to get crunchy and hot.
These spinach balls are all too easy to make and bake, and they’re amazingly tasty!
And Spinach Balls can be served as snacks or side dish, as well as in place of meatballs on top of spaghetti.
It is a fantastic way to eat your spinach!
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| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
balls
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Ingredients
- 6 cup fresh spinach leaves cut and washed
- 1 tablespoon MCT oil
- 3 tablespoon flax seeds
- 3 cup boiling water
- 1/2 cup vegan cheese, grated
- 1 cup Gluten Free Panko Crumbs
- 1/4 cup cilantro finely chopped
- 1/2 teaspoons garlic salt
Ingredients
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Instructions
- Preheat oven to 350 F.
- Finely chop the spinach and put the spinach leaves in a bowl and cover with boiling water. Cover and keep aside for 5 minutes.
- Wash the spinach with tap water. Drain making use of your hands to squash all the water. Transfer to a bowl.
- Add flax seeds, cheese, herbs, MCT oil, and panko gluten-free crumbs. You also can add salt and pepper if your cheese is not too salty.
- Mix using a spoon or your hands, until it makes a batter from which you can form balls with your hands.
- If very moist add a little bit more crumb until easy to roll.
- Put the balls on a non-stick cookie pan covered with baking paper.
- Bake at 350 F for 15 minutes or until golden.
- Serve immediately with your favorite sauce.
Recipe Notes
Nutritional Information:
- Calories: 70
- Fat: 4g
- Carbs: 6g
- Protein: 4g
- Fiber: 1g
