Spinach Balls Revisited

Here it is again. Recipe that started it all: Spinach Balls. It was someone asking me for this recipe that made me consider the idea of starting a cooking blog! It's been just six months since I've posted the first recipe, but I felt like it was a good idea to update this recipe with some minor variations and stick in lots of pictures. Let's call it my six-month anniversary post.

This recipe is also something that I make a lot. Handsome Man does not like sandwiches and I have to feed him every day. These are one of my favorite things to have stashed in the fridge or freezer. When he was younger, I would cut them up and put them on his high chair tray. Now he's got enough teeth that I can just hand him the whole thing and he gobbles it down. Then he begs for more, every time...

I actually have a friend (shocking, but true!) that really likes my spinach balls and wanted to try to make them, but she has been intimidated by the fact that I did not have a measured amount for the bread crumbs. So, just for you (and you know who you are) I decided to make these and meticulously measure every single big of food that went into my bowl.


Spinach Balls
(Makes about 32 spinach balls of 55 calories each. When made with store-bought bread crumbs, each spinach ball also has 1 gram of fiber. Whole wheat breadcrumbs would add more. Leaving out the flax seed cuts the fiber in half!)

2/3 c. cooked spinach
8 oz. chive and onion cream cheese spread
4 egg whites
1/2 c. grated Parmesan cheese
1/4 c. milled flax seed
1/2 tsp garlic powder
1 tsp salt
1 1/4 c. bread crumbs

If you're starting with fresh spinach like I do, place it in a large mixing bowl. (This much spinach cooked down into 1/3 cup of chopped and drained spinach, so be prepared for the volume reduction!) Add two tablespoons water and cover with plastic wrap. Cook in the microwave for about 2-3 minutes.

When it comes out, it should look something like this.

Stir it, and it will look more like this. Once you spinach looks like this, roughly chop it and squeeze the excess water out with a fork. Now you're ready to begin!

Mix the spinach with the cream cheese. If your spinach is hot, toss in the cream cheese right away and it will melt it down and make it easier to mix. If your spinach is cold or has cooled too much to effectively warm the cream cheese, pop your bowl in the microwave for a few seconds to soften it up. Stir until the spinach and cream cheese are mixed well.

Add the rest of your ingredients except the bread crumbs. If you do not want to use milled flax seed, you can leave it out at this point. Just know that you are missing out on all that good fiber and Omega 3's, and will probably need to add some extra bread crumbs to make up for it.

Once you've got everything else mixed in, it's time to add the bread crumbs. Mix well. If you think the mixture is still too tacky to roll into balls without making a big mess, wait a couple of minutes before adding extra bread crumbs. The bread crumbs will soak up some of the extra moisture and make the mixture easier to handle.

Roll into balls and place on a cookie sheet covered with parchment paper. If you are using aluminum foil instead, be sure to use non-stick cooking spray.

Bake at 375 degrees for about 20 minutes. You will know they are done when the bottoms are lightly browned.

Let sit for about 5 minutes before serving.

Tip: These freeze well, and can be used in place of regular meatballs if desired.