SPINACH BALLS – KETO APPETIZER 1 G NET CARB

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SPINACH BALLS – KETO APPETIZER 1 G NET CARB

INGREDIENTS

KETO SPINACH BALLS RECIPE

• 6 cup Fresh Spinach Leaves trimmed, washed (230 g) makes 2/3 cup (160g) packed cooked spinach
• 3 large Egg beaten
• 1 cup Grated Mozzarella or combo of parmesan and mozzarella (120g)
• 1/4 cup chopped fresh parsley or herb of your choice (optional but flavorsome!)
• 1 teaspoon Garlic powder
• 1 tespoon salt
• 1 cup Almond Flour (115 g)
• 2 tablespoon Whole Psyllium Husk (12g)

ORIGINAL RECIPE

• 6 cup Fresh Spinach Leaves trimmed, washed (230 g) makes 2/3 cup (160g) packed cooked spinach
• 3 large Egg beaten
• 1/2 cup Grated Mozzarella (60g) -or 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 (75 g

INSTRUCTIONS

• Preheat oven to 370F (200 C).
• Trim and wash the fresh spinach leaves.
• 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. 
• 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.
• Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
• 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.
• Combine with a spoon until it forms a batter from which you are able to form balls.
• If too moist, add slightly more almond flour or crumbs until easy to roll as ball with your hands.
• Place the balls on a non-stick cookie tray covered with baking paper leaving a half-thumb between each bites. You should be able to make 22 spinach balls, one ball is about 1 tablespoon of batter.
• Bake at 370F (200C) for 20-30 minutes or until golden on the top.
• Serve immediately with dips like sugar free tomato suce, guacamole, mustard or tzatziki.

FREEZE

• 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 up to 3 months.
• You don't need to defrost the balls before baking. Place them on a tray covered with parchment paper and bake as regular.

Spinach measurement :  you need about 6 cups of fresh spinach. It makes about 2/3 cup (160 g) of cooked, squeezed and packed spinach. It is ok to use frozen spinach as soon as you have 2/3 cup cooked, squeezed, packed spinach.

Cheese options: you can replace grated cheddar but mozzarella, parmesan, colby, emmental or any hard grated cheese you love.

Herbs options: those spinach balls are very tasty with fresh parsley, dill or basil. Use your favorite herb or mix it!

Psyllium husk: don't use metamucil fiber supplement in my recipes, this is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple or blue.
This article is sourced from the following link

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