Swap Ready

Parmesan Spinach Balls

I first made these Parmesan Spinach Balls as an appetizer over Christmas, and everyone devoured them, even guests with spinach aversions. These little breaded balls are crispy on the outside, cheesy on the inside, and could not be easier to make. Plus, they make your kitchen smell amazing while they are baking. Served by themselves, they are perfect for an appetizer or light dinner, or they can be served with pasta for a heartier meal. Enjoy!

Parmesan Spinach Balls

Author/Source:

Regan @ onceamonthmeals.com

Ingredients:

  • 16 ounces fresh spinach, chopped
  • 5 slices whole-wheat bread, cut into cubes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium eggs
  • 3 Tablespoons olive oil
  • 0.33 cups feta cheese
  • 0.33 cups Parmesan cheese
  • 0.5 teaspoons salt
  • 0.5 teaspoons pepper

Directions:

Preheat oven to 400 degrees. Combine all ingredients in a large bowl until well mixed. Roll into golf ball size balls. Bake for 10-15 minutes, or until crispy.

Freezing Directions:

Combine all ingredients in a large bowl until well mixed. Roll into golf ball size balls. Place balls on baking sheet and flash freeze. Remove from freezer and divide among indicated number of gallon freezer bags. Label and freeze. TO SERVE: Thaw. Bake at 400 degrees for 10-15 minutes, or until hot.

Servings: 4

**conversion chart image provided by Erik Spiekermann

4 Responses to “Parmesan Spinach Balls”

  1. Angel says:

    I do not have fresh spinach. Will frozen spinach work? If so, would I still need 160z of frozen spinach? Thank you. Your recipes are delicious & such a time saver for our family.

    • regan says:

      Thanks, Angel! I think that it would be fine to use frozen spinach. Just make sure that you squeeze most of the water out of it. I would start with 8 ounces of frozen spinach and see what kind of consistency you get– you should be able to easily form a ball with the mixture. Hope this helps!

  2. Pamela says:

    I tried these and could not get the balls to stay formed…

    • regan says:

      Pamela– I’m sorry you had trouble with these. The spinach has to be mixed for quite awhile before it breaks down and becomes sticky.

Leave a Reply

After hitting submit your comment will await moderation.