The holiday season is well behind us, but it is still a struggle to eat better, isn’t it? The biggest struggle for us and possibly for you, is to eat more vegetables. We are supposed to eat 5-8 servings of vegetables a day, which seems virtually impossible on most days. Alas, I keep trying and I hope this recipe will help you get just one little bit closer to that goal as well.
Seriously, this is my F-A-V-O-R-I-T-E recipe. We have eaten it so many times, my husband just shakes his head when I pull it out of the oven, yet again. I hesitate to give the recipe out because I make it so often! But consider it my gift to you.
The recipe was first given to me by my sweet grandmother, Lois Jennings. Her original recipe had more cheese, more butter, and more bread crumbs. It was super delicious, of course, but needless to say, I have changed it up a bit. Even after making this healthier, everyone loves them! Kids, adults, everyone.
These are great for holiday appetizers, a side for an every day meal, or as snacks. Finding healthy snacks for kids is also a serious challenge. (Amen?) This recipe is an easy way to kill two birds with one stone.
Try them, try them! You might like them! As a note, I have made these gluten free and Whole30 compliant by modifying the recipes slightly. So, if you are in need of that, leave out an egg, sub out the butter for coconut oil and/or olive oil, and sub out the bread crumbs for rice, potato or coconut flour.
Spinach Ball Recipe
20 ounces of frozen chopped spinach (the little boxes are 10 ounces)
1/8 cup melted butter
½ onion, finely chopped
½ cup parmesan cheese
½ cup bread crumbs
½ cup chopped cashews
½ teaspoon garlic salt
½ teaspoon pepper
½ teaspoon Italian seasoning
Preheat oven to 350 degrees.
Spray a cookie sheet with non-stick spray.
Take spinach out of the boxes and place in a large bowl. Microwave for 3-4 minutes so that it is no longer frozen. There will be some excess liquid. Squeeze or drain a little of it out. You don’t need to stress about this but if you can get a little out, it will help them stick together better. With some brands of spinach, you can actually just squeeze it out with your hands. With other brands you might have to put it into a strainer.
Finely chop the onion. For those that are new to cooking, notice that you will want to use a larger knife made for chopping like the one shown in the picture, not the steak knife. If you don’t have one of these, this might be a good thing to pick up.
Combine all the ingredients in a mixing bowl and mix well.
Mixture should be moist. Get spoonful of the mixture to make a ball slightly larger than the size of a small bouncy ball, about an inch or inch and a half in diameter. Roll it into a ball and place on a cookie sheet. Once the cookie sheet is full, cook for approximately 20 minutes. They should be slightly browned and firm. (If you don’t want to mess with making them into balls, just grease a 9 x 11 inch pan and cook for more like 30 minutes.)
Written by Amy Livesay and originally posted on Amylivesay.com.