Ingredients: |
Ingredients: 6 c fresh spinach leaves, trimmed, washed - makes 2/3 cup packed cooked spinach
3 large eggs beaten
1 c grated mozzarella (or 1/2 and 1/2 with mozzarella)
1/4 c chopped fresh parsley
1 t garlic powder
1 t salt
1 c almond flour
2 T ground psyllium husk ( xanthan gum)
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Directions: |
Directions:1. Preheat oven to 370º
2. Trim and wash the spinach leaves.
3. 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.
4. Rinse the spinach with cold tap water. Drain and using your hands squeeze all the water. You should measure 2/3 c of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
5. Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
6. Add beaten eggs, grated cheese, fresh herbs, salt and garlic powder, almond flour and Xanthan Gum. You can add salt and pepper if your cheese is not very salty.
7. Combine with a spoon until it forms a batter from which you are able to form balls.
8. If too moist add slightly more almond flour or crumb until easy to roll as ball with your hands.
9. Place the balls on a non-stick cookie tray covered with baking paper leaving half thumb between bites. You should be able to make 22 spinach balls, one call is about 1 T of batter.
10. Bake at 370º for 20-30 minutes or until golden on the top.
11. Serve immediately with dips like sugar free tomato sauce, guacamole, mustard or tzatziki. |
This recipe for Keto Spinach Balls is from