Spinach Balls – Easy Gluten-free Party Appetizer

Name: SPINACH BALLS
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 30 appetizers
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

Yum

Jump to Recipe Print Recipe

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!

SPINACH BALLS

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

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.

Course: Appetizer

Cuisine: American

Keywords: 30 minute appetizer, appetizer, cheddar cheese, easy recipe, gluten free, spinach, spinach balls

Servings: 30 appetizers

Author: Linda Warren

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

Directions

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.