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!
Related Recipes
Tomato & Basil Bruschetta with garlic is bursting with fresh flavor.
Smoked Fish Dip is perfect for seafood lovers.
Cheesy Rice Crackers are great to serve with guacamole or your favorite party dip.
Easy Deviled Eggs with Bacon are always a hit and disappear quickly.
Caprese Bites with fresh tomato, basil, and mozzarella cheese.
Find even more gluten-free recipes here on 2CM!
Love quick & easy recipes? Follow me on Instagram, Facebook, Pinterest & Twitter for all the latest recipe inspiration! Plus join my email list here and receive a free e-book.
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.
