No need to adjust your screen. These are, in fact, green.
And it’s true. There are children who will not eat anything green. If my oldest weren’t nearly 10, she’d count herself among them.
Try these anyway, homes. This one’s for all the non-spinach eaters out there. The 70’s are calling. And that decade knows how to spin spinach.
These spinach balls make the house smell so good, you’ll be fighting your kids off, hoarding a few for yourself like they were Rainbow Cookies [not that I hoard those you can’t prove it I’ll deny it to the death].
Start with a pound of frozen chopped spinach. So cheap! Just microwave it and drain it like you mean it. That spinach better be bone dry.
Throw in a handful of fresh parsley, chopped, if you have it. It adds some freshness. But it’s, like, totally optional. You’re the boss. I just work here.
Add the parsley to the eggs, butter and grated cheddar.
Then add the spinach and bread crumbs …
Don’t forget about the finely grated Parmesan. That there is some deep, flavorful cheese.
Roll ’em up, put ’em on your rimmed baking sheet …
And bake to perfection. The smell when they’re baking will have the neighbors coming early for that New Year’s Day party you throw every year.
|Spinach Balls, circa 1975|
- 6 tablespoons unsalted butter, melted & cooled
- 3 extra-large eggs, lightly beaten
- 6 ounces grated cheddar cheese (or other hard cheese, grated)
- 3 ounces finely grated Parmesan cheese
- 2 teaspoons dried oregano
- handful fresh flat leaf parsley, chopped (optional)
- 1 pound (16 ounces) frozen chopped spinach, thawed & drained well
- 1 1/2 cups (about 175 grams) breadcrumbs of any sort (I used crushed Chex cereal, my favorite for this recipe)
- 3 tablespoons all-purpose gluten-free flour (I use Better Batter)
- Preheat your oven to 350 degrees F.
- In a large bowl, place the butter, eggs, cheddar cheese and Parmesan cheese, and beat until well-combined. Add the oregano by holding it in the palm of one hand and rubbing it with your other hand to release the oils in the dried herb. Add the (optional) parsley, and mix to combine. Add the spinach and breadcrumbs, and mix until it comes together. Add the flour, one tablespoon at a time, and incorporate into the mixture.
- Roll the mixture into 1 1/2 inch balls. Place on a rimmed nonstick baking sheet 1 inch apart.
- Place in the center of the preheated oven and bake, for about 15 minutes or until the balls have begun to brown on the bottom & are cooked through, rotating once during baking. They will expand a bit during baking because of the eggs in the mixture.
These are a great make-ahead appetizer if frozen once formed and before baking. Just freeze the balls separated on the baking sheet, and, once frozen, place in a freezer safe ziploc bag and store until ready to use. Bake them right from frozen. They may need a few extra minutes in the oven, but you’ll be able to tell — and you can’t ruin them unless you outright burn them, which takes quite a while.
Don’t have any breadcrumbs or cereal crumbs? Replace with the same amount (by weight) Better Batter all-purpose gluten-free flour. Or try Better Batter’s seasoned flour.
P.S. I need your support to keep the blog going and going! Please pick up a copy of Gluten-Free on a Shoestring Quick & Easy!