Spinach Balls

I have a long list of keto recipes to try. This is the first. I’m determined to have a range of options ready to go or in the freezer to keep us on track.

This was one easy because I used frozen spinach. I’d make it again and if they were dipped in a creamy dressing they would be great.

INGREDIENTS

6 cup fresh spinach leaves trimmed, washed (230 g) makes 2/3 cup (160g) packed cooked spinach

3 large eggs beaten

1 cup grated mozzarella or combo of parmesan and mozzarella (120g)

1/4 cup chopped fresh parsley or herb of your choice (optional but flavorsome!)

1 teaspoon garlic powder

1 teaspoon salt

1 cup almond flour (115 g)

2 tablespoon ground psyllium husk (12g)

INSTRUCTIONS

Preheat oven to  370 F (200 C).

Trim and wash the fresh spinach leaves.

Place the leaves in a large mixing bowl and cover with boiling water. Cover the bowl with a lid and set aside for 3 minutes.

Rinse the spinach with cold tap water. Drain and using your hands squeeze all the remaining water. You should measure 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.

Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.

Add beaten eggs, grated cheese, fresh herbs, salt, garlic powder, almond flour and psyllium husk . You can also add salt and pepper if your cheese is not very salty. I did not add salt.

Combine with a spoon until it forms a batter from which you are able to form balls.

If too moist add slightly more almond flour or crumb until easy to roll as ball with your hands.

Place the balls on a non-stick cookie tray covered with baking paper leaving half thumb between each bites. You should be able to make 22 spinach balls,