Go Back Email Link
–+ servings
baked spinach balls on a tray

Easy Baked Spinach Balls

A healthy and tasty appetizer that's vegetarian and gluten-free. 
Print Recipe Save to Grow Add to Collection Add to Shopping List
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Click on serving size to scale this recipe

Course: Appetizer
Cuisine: American
Keyword: gluten-free spinach balls
Servings: 20 spinach balls
Calories: 51kcal
Author: Anne

Equipment

Scale this Recipe 20 spinach balls

Ingredients

  • 1 tablespoon avocado or [Olive Oil]
  • 12 ounce package of frozen spinach
  • 1/2 cup chopped onion
  • 2 cloves crushed garlic
  • 1/2 cup chopped almonds
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried
  • 1 1/2 teaspoons fresh thyme or 3/4 teaspoon dried
  • 1/8 teaspoon of [nutmeg]
  • 2 eggs beaten

Instructions

  • thaw the spinach at room temperature or place it in a microwave to thaw. Once it is thawed out, set it aside.
  • Preheat the oven to 350 degrees f.
  • heat the oil in a pan over medium heat, add the garlic and onions and cook them until they become translucent  - about 3 minutes.  
  • stir in the spinach and cook for about 5 minutes until all of the liquid is absorbed.
  • mix in the nuts, sage, thyme and nutmeg; cook for a few minutes longer
  • turn the heat off and allow the mixture to cool off for a few minutes before adding the parmesan cheese and eggs.
  • once the mixture is close to room temperature, add the two beaten eggs and stir well in the grated parmesan cheese.
  • place the mixture in the refrigerator for about 30 minutes. This will firm up the mixture which will make it easier to form it into balls. 
  • once the spinach mixture has been chilled, use your hands to form the mixture into 3/4 inch balls and arrange them on a parchment-lined sheet, and bake for 30 minutes.

Notes

Ingredient Notes/Substitutions
Frozen chopped spinach. This the best spinach to use in this recipe. It should be thawed and drained completely before cooking it (see the tips below for draining the spinach).
Almonds. Are mild tasting and add a nice texture and protein to these healthy, gluten-free spinach balls. Almonds can be substituted with an equal amount of walnuts, pecans, cashews or almond flour.
Parmesan cheese. Gives these spinach bites a salty flavor, and it can be substituted with your favorite shredded cheese such as cheddar, provolone, mozzarella cheese or feta cheese.
Fresh garlic. Can be substituted with ½ teaspoon of garlic powder.
Onions. Can be substituted with ½ tablespoon of onion powder.
Fresh Herbs. Fresh sage and thyme can be substituted with 1 teaspoon dried sage and ¾ teaspoon dried thyme.
Recipe Tips
  • Squeeze as much water as you can out of the spinach before adding it to the skillet. You can do this by placing the spinach into a strainer over a sink and pressing down on the spinach with your hand or a spoon. Or wrap the spinach in a paper towel and squeeze out the excess liquid.
  • Don't skip the refrigeration step. Once the mixture is cold it's so much easier to form it into balls. If you are pressed for time, place the mixture into the freezer for 15 to 20 minutes.
  • You will get the best results for finely chopped almonds with a food processor or high-speed blender. If you don't have either one of those, you can use a sharp knife, but the almonds will not be as crumbly.
  • The easiest way to form the spinach balls is to use a cookie scoop or small ice cream scoop.
Variations
Greek spinach balls - Skip the parmesan cheese and add a tablespoon or two of any combination of these to the spinach mixture: chopped kalamata olives, feta cheese, sun-dried tomatoes and a sprinkle of oregano or Italian seasoning.
Vegan spinach balls - Replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and replace the parmesan cheese with an equal amount of nutritional yeast.

Nutrition

Serving: 1ball | Calories: 51kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 59mg | Potassium: 103mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 2045IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Let us know how it was!