Our Spinach Balls, full of fresh spinach and cheese, are a quick, easy & gluten-free appetizer that’s sure to be a hit with everyone at your next party.
I’ve been testing gluten-free appetizers this week to find the best ones for the big game next weekend between Florida & FSU. My daughter will be in town for the holidays and, being gluten-free, I wanted to find a few delicious appetizers she could eat.
This game is a big deal for our family. We are a house divided – it’s rivalry time! My husband and I went to Florida while my daughter and son went to FSU. I know you’re probably thinking what our Gator friends are always saying – what did we do wrong! lol May the best team win! Go Gators! 🙂
Now back to my appetizer! These spinach balls came out so well that my husband and I ate the entire plate of them! (I’m still licking my lips) They brown up nicely, stay together well, and have a nice cheesy taste with the spinach. They are the perfect finger food and would be great for any get-together. I dipped ours in ketchup but I bet a pesto would be nice as well. Enjoy!
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Find even more gluten-free recipes here on 2CM!
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Spinach Balls
Ingredients
- 6 cups fresh spinach leaves (I like to buy the baby spinach as it's more tender)
- 4 large eggs
- 1 cup cheddar cheese, grated
- 1 cup gluten-free panko crumbs
- 1 Tablespoon Italian seasoning
- Salt & pepper to taste
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet or two with parchment paper or a silpat.
- Wash spinach well. Place leaves in a heat-proof bowl and cover with boiling water & a little salt. Cover and let sit for 3 minutes. Immediately drain & place in ice water to stop cooking.
- Squeeze all the excess water out of the spinach, then chop. Place back into bowl.
- Add remaining ingredients and mix well. Using a small cookie scoop or your hands, form into balls. Place onto prepared cookie sheet.
- Bake for 15-20 minutes or until nicely browned on top.
- Serve immediately with ketchup, hummus or even pesto.
Nutrition
This post has been updated and was first published on November 22, 2015.
