Description
This healthy spinach balls recipe is an easy and delicious appetizer for holiday parties, potlucks, and football games. Filled with onion, garlic, mushrooms, and savory herbs, these gluten-free and dairy-free spinach balls aren’t missing anything when it comes to big flavor. Makes 3–4 dozen, so you can freeze extras for later.
Ingredients
2 cups cooked quinoa (do not pack)
1 (16-ounce) package frozen spinach, thawed and thoroughly drained
2-3 ounces fresh shiitake mushrooms, stems removed and finely chopped (optional)
1 large onion, finely chopped
2-3 large garlic cloves, minced (about 1 tablespoon)
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons fresh sage, minced
1 1/2 teaspoons celery salt (or 1 teaspoon fine mineral salt)
1 teaspoon dried thyme
1/2 teaspoon fresh ground pepper
2 heaping tablespoons cassava flour (or other gluten-free baking flour)
4 eggs
1/8 cup extra virgin olive oil (such as Wild Mushroom and Sage Infused Olive Oil)
Instructions
Prepare the Quinoa:
1. Thoroughly rinse the quinoa in a fine-mesh strainer until the water runs clear. Don’t skip this step—quinoa can be sandy!
2. Cook it according to the package instructions. 1 cup of dry quinoa yields slightly more than 2 cups cooked.
Make the Spinach Balls
1. Preheat the oven to 400ºF and line two rimmed baking sheets with unbleached parchment paper.
2. Drain the spinach by pressing it into a fine mesh strainer with your hands. If the mixture is too wet, the balls won’t hold together, so press out as much water as possible.
3. Add the cooked quinoa and spinach to a large mixing bowl.
4. Rinse the mushrooms and pat dry with a paper towel. Remove the stems and finely chop the caps. Add to the quinoa and spinach mixture.
5. Add the onions, garlic, herbs, and seasonings to the mixture, followed by the flour. Stir until evenly combined.
6. Beat the eggs and oil together in a small mixing bowl, then pour the mixture over the spinach and stir to combine. If the mixture appears runny, add more flour 1 tablespoon at a time.
7. Form the mixture into 1-inch balls using a tablespoon and your palm. Place them in rows on the parchment-lined sheets.
8. Bake for about 30-35 minutes, rotating the sheets halfway through, until the spinach balls are firm, the quinoa is golden brown, and the internal temperature reaches 160°F on a meat thermometer.
9. Cool slightly on a wire cooling rack before serving warm or at room temperature with an extra drizzle of olive oil and a pinch of flaky finishing salt.
Notes
For best results, thaw the spinach and cook the quinoa the day before.
Convection Ovens: Bake at 400º F for about 20 minutes, rotating the sheets halfway through.
Serve warm, at room temperature, or cold straight from the refrigerator. Once refrigerated, they’ll lose their crispy exterior unless reheated in the oven.
Reheat spinach balls in the oven for 12-15 minutes at 400º.
To freeze, store them in an airtight silicone pouch once fully cooled.
