Sunday night of the “Halloween Doberge Cake Sunday”, I felt the need to snack on something savory, as I had been immersed in sugar nearly all day. The only requirement was expediency, as there were baskets of laundry that looked at me tauntingly, I wanted to watch the Amazing Race, and I needed to finish my Save Room for Dessert post. So, what to make? Well, my immediate thought was artichoke balls, so I looked in my pantry, hoping to find a can of artichoke hearts, but nope, out of luck. Then, I thought, spinach balls. I knew there were 3 bags of spinach in the freezer. So, while the microwave steamed a bag of spinach, I grated some garlic and parmesan cheese, preheated the oven, and unloaded the dishwasher. Once steamed, I allowed the spinach to cool a bit, dumped the contents into a the bowl, and within moments I was ready to portion them out. The mixture smelled heavenly, rich with the aroma of garlic and parmesan cheese; I quickly scooped them onto the tray, popped them into the oven, and quickly folded one basket of clothes – only 2 to go! Once out of the oven, I allowed them to cool briefly before their photo-op and finished loading pictures for my donut post. Twenty-minutes later, I had taken my pictures, finished folding the clothes, and settled in to watch the Amazing Race with my little spinach ball snack.
Spinach Balls Printable recipe
1 16-oz bag frozen cut leaf spinach, steamed and drained
2 tablespoons grated garlic
1/2 cup grated Parmesan cheese
1 cup Italian-flavored bread crumbs
2 tablespoons extra virgin olive oil
1/4 cup milk
Salt & pepper to taste
Preheat oven to 375 degrees.
Grease or line a baking sheet with parchment.
Mix all ingredients together (adding more milk if necessary) until you reach a meatball-like texture.
Scoop with a small cookie scoop and shape into balls; place balls onto prepared baking sheet.
Bake for 15-17 minutes.