I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
In my family, this tasty spinach ball recipe goes back decades. My mom made it during the holidays to serve as an appetizer or side dish when we hosted family gatherings. It yields about three to four dozen spinach balls, making it ideal for parties and potlucks.
As little kids, my younger sister and I would crowd around our tiny butcher block kitchen island and help Mom make this recipe. We measured the herbs, cracked the eggs and stirred the ingredients before using our hands to form the mixture into balls. The savory aroma of baking spinach balls wafting through the house always triggers fond memories.
This spinach ball recipe takes time to prep, but it’s not complicated, so I highly recommend getting your kids involved to help. My mom didn’t make it often, so it was always a special treat, especially when we got to participate.
Once my dietary needs changed post-Crohn’s diagnosis, I began remixing her recipe to suit my needs. After dozens of different iterations, I’ve recreated a much healthier version that’s both gluten-and dairy-free, (but still has just as much flavor as the original–that was really important).
Now, that my mom is gone, my sister and I make a large batch together at least once a year. It’s a nice way to continue the family tradition even though just like the members of our family, the recipe has changed.
Nostalgia for long-held family traditions aside. Here are a few things I love about these tasty spinach balls:
They freeze perfectly. Simply place them in an airtight silicone container and when you want to enjoy a few as a snack or side dish, reheat them in the oven for 12-15 minutes at 400º.
They’re a great “emergency food”. You know, when your fridge is empty, or you’re too tired or short on time to cook. Having emergency foods at home prevents the needs for a fast-food run and it’s much better for your long-term health. Reheat and eat. Done.
The ingredients are readily available year-round so you can enjoy them anytime (not just during the holidays). I cook a batch of spinach balls about once every 3-4 months and keep a stash in the freezer.
Ingredients to Make Spinach Balls
Frozen Organic Spinach – One 16-ounce package of frozen chopped spinach works best, but if the package size is a little more or less, it won’t affect the recipe much. Two 10-ounce packs work just as well. Thaw it in the refrigerator the night before, and then drain it in a fine mesh strainer to get as much of the excess water out as possible. This set of 3 stainless steel Cuisinart Mesh Strainers is great.
Health Tip: Spinach is consistently listed as one of the first produce items on the EWG’s Dirty Dozen list. This means annual tests show it contains some of the highest amounts of residual pesticides. Always buy organic spinach if you can.
Cooked Quinoa –Quinoa replaces the breadcrumbs in this healthy spinach ball recipe. For best results, cook it in chicken stock the day before (use water or veggie stock to keep this recipe vegetarian). If you make it the day of, let the quinoa fully cool and dry out a bit before mixing it with the other ingredients. Chilled brown rice also works well, but I prefer quinoa because it’s higher in protein. You’ll need 2 loose cups (don’t pack it).
Health Tip: If you have a compromised or inflamed digestive tract, use white quinoa instead of red as it’s easier to digest.
Onion & Garlic – 1 large onion and 2-3 large cloves of garlic give the spinach balls extra bulk, fiber, flavor and immune-system supporting properties. Finely chop them, but do not over chop the onions or they’ll be too watery. Two large shallots will work in place of the onion for a slightly milder flavor.
Shiitake Mushrooms – 2-3 ounces of finely chopped fresh shiitake mushrooms add subtle umami flavor and a whole slew of beneficial nutrients. If you don’t like the texture of mushrooms, you can leave them out, but I’ve found this spinach ball recipe is a great way to sneak them into your eating plan so you can benefit from all their vitamins and minerals. Chop them small enough and you won’t notice them.
Eggs – Eggs are what help the ingredients stick together when you form the spinach balls. They also add 24 grams of protein to this recipe. You’ll need four, beaten.
High-Quality Extra Virgin Olive Oil – 1/8 cup of EVOO is the perfect substitute for the obscene amount of butter in my mom’s original recipe. For next-level flavor, I use the Wild Mushroom and Sage Infused olive oil from Pour Olive. It’s an absolute game changer, but any high-quality EVOO will work.
Cassavaflour – Naturally gluten-free, cassava flour (with the quinoa) gives the spinach balls their shape and helps bind the wet ingredients together. Cassava flour is very dry, so 2 heaping tablespoons typically does the trick. 1:1 gluten-free baking flour would probably work just as well, but I haven’t tried it.
Herbs& Seasonings – The herbs are what make these spinach balls so tasty. You’ll need 2 teaspoons each of dried oregano, dried basil, and fresh sage (minced). 1 1/2 teaspoons celery salt, 1 teaspoon of dried thyme and ½ teaspoon fresh cracked black pepper to round it out. If you prefer to use all fresh or all dried herbs, the ratio is 1/3 dried to fresh. You can make your own celery salt by mixing equal parts fine sea salt or iodized salt with ground celery seeds.
Stack your gluten-free spinach balls in a large tart dish and you’re ready to host a party.
How to Make Healthy Spinach Balls
As mentioned above, a little preparation the day before goes a long way. Alternatively, you could prep the morning of if you plan to cook them later in the day.
Day Before:
Thaw the frozen spinach in the refrigerator.
Prepare the quinoa: Thoroughly rinse the quinoa in a fine mesh strainer until the water runs clean. Quinoa can be quite sandy so do not skip this step! Then cook the quinoa according to the package instructions substituting chicken stock for water. 1 cup of dry quinoa will yield a little more than the 2 cups cooked.
With finely chopped ingredients, the mixture should resemble something like this, and will make it easier to form into uniform balls.
Place the thawed spinach into a fine mesh strainer and press it with your hands to drain the excess water. If the mixture is too wet, the spinach balls won’t hold together well, so really press as much water out as you can. Add the drained spinach and cooked quinoa to a large glass or stainless-steel mixing bowl, along with the onion and fresh garlic.
Rinse the mushrooms and pat dry with a paper towel. Using a sharp knife, remove the stems and finely chop the caps. Add the mushrooms, flour and herbs to the spinach mixture and stir to evenly distribute.
In a small mixing bowl, beat the eggs and oil together, then pour over the spinach mixture and stir well to combine all the ingredients.
Using a tablespoon and your palm, form the mixture into 1” – 1 1/2” balls and place them in rows on the parchment lined sheet pans.
Conventional Oven: Bake at 400° for about 20 minutes, then swap and rotate the sheets and cook for an additional 10-15 more minutes or until they are firm, the quinoa is golden brown and the internal temperature is at least 165º.
Convection Oven: Bake at 400º for about 20 minutes, rotating the sheets halfway through.
Allow the spinach balls to cool slightly on a wire cooling rack before serving. I like to drizzle Wild Mushroom and Sage Infused olive oil on them and sprinkle with a crunchy finishing salt such as Fleur de Sel. They make a great side to a warm bowl of Creamy Broccoli Soup.
This gluten- and dairy-free spinach ball recipe is a healthy remix of a classic holiday appetizer with just as much flavor as the original. Bring a plate to your next gathering and everyone will want the recipe. They freeze well, make a batch to reheat for a quick side dish or snack at home.
Ingredients
Scale
1 16-ounce package frozen, organic, chopped spinach, thawed and drained
2 cupscooked quinoa (do not pack)
1 large onion, finely chopped
1 tablespoonfreshgarlic, minced
2–3 ounces shiitake mushrooms, rinsed and finely chopped
2 heaping tablespoons cassava flour (or other gluten-free baking flour)
Thoroughly rinse the quinoa in a fine mesh strainer until the water runs clean. Quinoa can be quite sandy so do not skip this step! Cook the quinoa according to the package instructions substituting chicken stock for water. 1 cup of dry quinoa will yield a little more than the 2 cups cooked.
Day of Cooking:
Heat the oven to 400º and line two rimmed baking sheets with unbleached parchment paper.
Place the thawed spinach into a fine mesh strainer and press it with your hands to drain the excess water. If the mixture is too wet, the spinach balls won’t hold together well, so really press as much water out as you can. Add the drained spinach and cooked quinoa to a large glass or stainless-steel mixing bowl, along with the onion and fresh garlic.
Rinse the mushrooms and pat dry with a paper towel. Using a sharp knife, remove the stems and finely chop the caps. Add the mushrooms, flour and herbs to the spinach mixture and stir to evenly distribute.
In a small mixing bowl, beat the eggs and oil together, then pour over the spinach mixture and stir well to combine all the ingredients.
Using a tablespoon and your palm, form the mixture into 1” – 1 1/2” balls and place them in rows on the parchment lined sheet pans.
Conventional Oven: Bake at 400° for about 20 minutes, then swap and rotate the sheets and cook for an additional 10-15 more minutes or until they are firm, the quinoa is golden brown and the internal temperature is at least 165º.
Convection Oven: Bake at 400º for about 20 minutes, rotating the sheets halfway through.
Allow the spinach balls to cool slightly on a wire cooling rack before serving. Drizzle them with additional Wild Mushroom and Sage Infused extra virgin olive oil and sprinkle with a crunchy finishing salt such as Fleur de Sel.
For best results, thaw the spinach and cook the quinoa the day before.
If your mixture is too wet and the spinach balls are falling apart, first strain off any excess liquid. Lastly, add more cassava flour, one tablespoon at a time to absorb the excess moisture.
To freeze, store them in an airtight silicone pouch once they have fully cooled. Reheat them in the oven for 12-15 minutes at 400º.
If freezing, make sure the spinach balls cool completely on a wire rack before placing them in containers.
Serving & Freezing
These spinach balls taste best fresh out of the oven, but can also be enjoyed cold from the refrigerator. They will maintain a slightly crispy exterior if not refrigerated.
To freeze, store them in an airtight silicone pouch once they have fully cooled. Reheat them in the oven for 12-15 minutes at 400º.
Troubleshooting
If your mixture is too wet and the spinach balls are falling apart, first try straining off the excess liquid. If that doesn’t help, add more cassava flour, one tablespoon at a time to absorb the excess moisture.
