Spinach Balls

Ingredients

• 6 cups Fresh Spinach Leaves (trimmed, washed. Makes 2/3 cup packed cooked spinach )
• 3 large Eggs (beaten)
• 1 cup Grated Mozzarella (or a combo of parmesan and mozzarella)
• 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
• 2 tablespoons Whole Psyllium Husk
• 6 cups Fresh Spinach Leaves (trimmed, washed. Makes 2/3 cup packed cooked spinach )
• 3 large Eggs (beaten)
• 1/2 cup Grated Mozzarella (or a combo of parmesan and mozzarella)
• 1/4 cup Chopped Parsley (or fresh herb of your choice (optional but recommended!))
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 cup Gluten-free Panko Crumbs

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Trim and wash the fresh spinach leaves.

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

   Add beaten eggs, grated cheese, fresh herbs, salt, garlic powder, almond flour, and psyllium husk (or panko gluten-free crumbs if you are making the original recipe). You can also add salt and pepper if your cheese is not very salty. I didn't add any salt.

7. 7

   Combine with a spoon until it forms a batter from which you can form balls.

8. 8

   If too moist, add slightly more almond flour or crumbs until easy to roll a ball with your hands.

9. 9

   Place the balls on a non-stick cookie tray covered with baking paper, leaving a half-thumb between each bite. You should be able to make 22 spinach balls. One ball is about 1 tablespoon of batter.

10. 10

    Bake at 400°F (200°C) for 20-30 minutes or until golden on the top.

11. 11

    Serve immediately with dips like sugar-free tomato sauce, guacamole, mustard, or tzatziki.

12. 12

    --- Freeze ---

13. 13

    Freeze on a plate covered with parchment paper. After 1 hour, they are frozen enough to be transferred into an airtight container. Keep in the freezer for up to 3 months.

14. 14

    You don't need to defrost the balls before baking. Place them on a tray covered with parchment paper and bake as regular.