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Those spinach balls are the best keto appetizer with a delicious cheesy chewy texture and spinach garlic flavor. Plus, the recipe is gluten free so all your friends can enjoy them!

KETO SPINACH BALLS 1 g net carb per serve easy, healthy, gluten free #keto #spinach #spinachballs #glutenfree #appetizers #lowcarb #cheesy

 

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What’s a spinach ball?

A spinach ball is a very popular appetizers perfect for Thanksgiving or Christmas. It is a small cheesy ball filled with grated cheese, eggs and spinach. The classic original recipe use panko breadcrumb as a binder. Here I am sharing with you both recipe, the original recipe for the purist and the keto spinach ball recipe using a combo of healthier flour, almond flour and psyllium husk.

KETO SPINACH BALLS 1 g net carb per serve easy, healthy, gluten free #keto #spinach #spinachballs #glutenfree #appetizers #lowcarb #cheesy

How to make keto spinach balls ?

Keto spinach balls are an adaptation of the original recipe using low carb flours instead of panko breadcrumb. Let see the ingredients you need to make this healthy appetizer.

  • Spinach – fresh or frozen both will work well. Always measure spinach, cooked, drained and chopped for precision.
  • Eggs
  • Grated mozzarella – any hard grated cheese will ork but mozzarella create the most impressive cheesy effect
  • Almond flour – or almond meal if you prefer
  • Ground psyllium husk – husk is 100 % fiber,  it had the chewy textue to the balls and hold the ingredients together into a lovely round shape
  • Fresh herbs – it is optional but highly recommended to boot the flavor. The best herbs are parsley or coriander
  • Garlic salt – or fresh garlic and salt but I am lazy sometime and both result in a delicious spinach ball

spinach balls

How to make original spinach balls ?

If you are not on a keto diet and you are looking for the original spinach ball recipe simply replace the combo of almond flour and psyllium husk by 1 cup of panko crumb and decrease grated cheese to half cup. I recommend you look at the recipe card where oth recipe are displayed.

An easy no fail recipe

This is a NO FAIL recipe. If you have got a large mixing bowl and you are not scared to get your hands a bit dirty, here you go! You are few minutes away of making the most delicious appetizer for your next party.

KETO SPINACH BALLS 1 g net carb per serve easy, healthy, gluten free #keto #spinach #spinachballs #glutenfree #appetizers #lowcarb #cheesy

How to freeze and make ahead your appetizer?

Those are perfect appetizers to make ahead for Christmas or any party. Those are the steps to freeze them with success.

  • Lay the the balls, uncooked, on a plate covered with parchment paper
  •  Leave half thumb space between each balls to avoid them to stick together
  • After an hour, transfer into an airtight plastic box

It is clearly your BEST alternatives to potato chips for your next party!

How to defrost them ?

You don’t have to defrost those balls. Place the frozen balls onto a baking tray covered with baking paper. Bake at 200C (370F) for 20-30 mintues or until golden.

Best dips to eat with !

Those cheezy spinach bites are way better HOT and dipped into sauce ! I recommend few spinach ball dip recipe below :

I hope you enjoyed this new recipe if so share a picture of your creation on instagram with me !

xoxo Carine
KETO SPINACH BALLS 1 g net carb per serve easy, healthy, gluten free #keto #spinach #spinachballs #glutenfree #appetizers #lowcarb #cheesy

Spinach balls

Those Cheesy balls are the best easy appetizer to impress your guest. It is made in few minutes using only few ingredients.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 50 mins
Author: Carine
22 balls
Leave A Review Print The Recipe

Ingredients

KETO SPINACH BALLS RECIPE

  • 6 cup fresh spinach leaves trimmed, washed (230 g) makes 2/3 cup (160g) packed cooked spinach
  • 3 large eggs beaten
  • 1 cup grated mozzarella or combo of parmesan and mozzarella (120g)
  • 1/4 cup chopped fresh parsley or herb of your choice (optional but flavorsome!)
  • 1 teaspoon garlic powder
  • 1 tespoon salt
  • 1 cup almond flour (115 g)
  • 2 tablespoon ground psyllium husk (12g)

ORIGINAL RECIPE

  • 6 cup fresh spinach leaves trimmed, washed (230 g) makes 2/3 cup (160g) packed cooked spinach
  • 3 large eggs beaten
  • 1/2 cup grated mozzarella (60g) -or combo of parmesan and mozzarella
  • 1/4 cup chopped parsley or fresh herb of your choice (optional but recommended!)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 cup gluten free panko crumbs (75 g)

Instructions

  • Preheat oven to  370 F (200 C).
  • Trim and wash the fresh spinach leaves.
  • Place the leaves in a large mixing bowl and cover with boiling water. Cover the bowl with a lid and set aside for 3 minutes. 
  • Rinse the spinach with cold tap water. Drain and using your hands squeeze all the remaining water. You should measure 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
  • Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
  • Add beaten eggs, grated cheese, fresh herbs, salt, garlic powder, almond flour and psyllium husk (or panko gluten free crumbs if you are making the original recipe) . You can also add salt and pepper if your cheese is not very salty. I did not add salt.
  • Combine with a spoon until it forms a batter from which you are able to form balls.
  • If too moist add slightly more almond flour or crumb until easy to roll as ball with your hands.
  • Place the balls on a non-stick cookie tray covered with baking paper leaving half thumb between each bites. You should be able to make 22 spinach balls, one ball is about 1 tablespoon of batter.
  • Bake at 370F (200C) for 20-30 minutes or until golden on the top.
  • Serve immediately with dips like sugar free tomato suce, guacamole, mustard or tzatziki.

Freeze

  • Freeze on a plate covered with parchment paper. After 1 hour they are frozen enough to be transfered into an airtight container. Keep in the freezer up to 3 months.
  • You don't need to defrost the balls before baking. Place them on a tray covered with parchement paper and bake as regular.
Spinach measurement :  you need about 6 cups of fresh spinach. It makes about 2/3 cup (160 g) of cooked, squeezed and packed spinach. It is ok to use frozen spinach as soon as you have 2/3 cup cooked, squeezed, packed spinach.
Cheese options: you can replace grated cheddar but mozzarella, parmesan, colby, emmental or any hard grated cheese you love.
Herbs options: those spinach balls are very tasty with fresh parsley, dill or basil. Use your favorite herb or mix it!
 
Nutrition Facts
Spinach balls
Amount Per Serving (1 ball)
Calories 49 Calories from Fat 14
% Daily Value*
Fat 1.6g2%
Carbohydrates 1.8g1%
Fiber 0.8g3%
Sugar 0.3g0%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.
KETO SPINACH BALLS 1 g net carb per serve easy, healthy, gluten free #keto #spinach #spinachballs #glutenfree #appetizers #lowcarb #cheesy #thanksgiving #christmas #snack
KETO SPINACH BALLS 1 g net carb per serve easy, healthy, gluten free #keto #spinach #spinachballs #glutenfree #appetizers #lowcarb #cheesy #NOCARBS #snack #ketosnack #ketoappetizers #thanksgiving #christmas

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    157 comments
  1. 5 stars
    We’ve been making traditional spinach balls for years. The keto version is excellent. I kinda spilled black pepper in the mix this time and have no regrets. The results were fluffier than the traditional and had flavor without being spicy and inaccessible for folks. My traditional recipe is all parmasean, but I like the mozzarella texture. This is a winner with my keto partner.

    • Thank you so much for the lovely feedback! I am so glad your partner love them too. I can’t wait to read your next recipe feedback on here. XOXO Carine

    • You can bake the spinach balls and store them in the fridge in an airtight container. My kids love them cold, I like to rewam mine in the oven at 150C for few minutes until they crisp again. They are softer and chewier cold and I don’t recomment rewarming in the microwave or it is very soft and chewy. Oven is the best ! Enjoy, XOXO Carine.

  2. I see both Keto and Original Spinach in the recipe but I was wondering is the Nutritional Information for the Keto Recipe or the Original Recipe. I do a mix of Clean and Dirty keto. And these sound delicious but I wanted to be sure which it was listed for. Thank you

    • Nutritional information is for the KETO spinach balls of course 🙂 I keep the original recipe published for people who follow me since a very long time and don’t track carbs. Enjoy ! XOXO Carine.

  3. Hi Carine, I was just wondering if you have ever replaced the panko crumbs with oatmeal- just trying for a slightly healthier version but don’t want to lose out on flavour!

  4. Haven’t tried these yet but look delicious!
    Can you cook, then freeze, and then reheat later after being frozen? Plan to do for a party next eeekend, and need to transport a distance. Thanks!

    • They are delicious and the perfect appetizers to freeze and reheat later. Simply put the frozen spinach ball on a baking tray covered with parchment paper, they will defrost as you drive to the party and even if not completely defrost it is ok to bake them as is. It may take few more minutes to get crispy but as soon as they gets golden and crispy out side, check the middle and if cooked through you are good to serve with some delicious dipping sauce. Enjoy the recipe and have a great party. XOXO Carine.

  5. Hi Carine!

    I will be making these for Christmas Eve. So excited. However, I will be using fresh spinach. I’m not sure how to chop this? When fresh spinach wilts, its hard to chop. Should I chop it first fresh. Then add the boiling water?

    Thank you for your response.

    Stacie

    • Hi Stacie, sorry for such a late reply! I am busy myself cooking for all the family for Christmas. I would recommend you chop them before cooking, it will be much easier. Enjoy the spinach balls, Merry Christmas, XOXO Carine.

  6. 5 stars
    Hello! These look great! I haven’t made them yet but im considering to do so for my family Christmas party. Only problem is that I have to travel over 2 hours to go to the party. I likely won’t be able to use the oven when I get there because they will be cooking other things. Can I use the mircorwave to reheat these?

    • Hello, I won’t recommend to microwave them it will get chewy and soft you will loose all the delicious texture. I would recommend you bake them on arrival, store them in an airtight container in a cold bag. Then ask people to make you a tiny place in the oven, they won’t regret it ! Those are bomb appetizers for the holidays 🙂 Enjoy, XOXO Carine.

  7. 3 stars
    flat in taste unless you use feta cheese and add some anise and shallots….substitute panko with self rising flour,it gets them more fluffy…. apart all it needs a spicy dip next them;if you don’t like tzatziki mix plain greek youghrt with some feta and cheese spread,add smoked paprika,salt,chilli,and a bit of olive oil-then you have a really tastefull dish with spinach balls

    • Thanks for trying the recipe. I am sorry it was not your taste but you should not replace panko crumbs by flour, that i what give them the perfect texture and a different flavor too. Thanks for sharing your comment and trying the recipes here anyway. I hope you enjoy more of them. XOXO Carine.

    • Yes sure, no problem at all. I would recommend you place them on a plate, cover with plastic wrap to avoid them to dry out or store in an airtight container. You can also freeze them. Enjoy the recipe. XOXO Carine.

    • Awesome! I also love those spinach balls as a party appetizer. So easy to make and tasty. Thanks so much for trying my recipes and taking some time to write such a beautiful feedback. Enjoy the blog recipes. XOXO Carine.

  8. 5 stars
    Spinach Balls are sooooooo good! I love that these are simple, basic, flavorful and only 23 calories per ball! Hooray!!

  9. 5 stars
    I made this recipe today. I didn’t have eggs, so used 2 “flax eggs” (1 TBSP ground flax + 1/4 cup water for each) and a TBSP fresh lemon juice. I served them to friends. They ate the entire batch. (Haha. Actually I doubled the recipe at the start and froze half into balls, so secretly, I’m all set for the next event!) 🙂

    • I am so glad to have a egg free version of my recipe thank to YOU! You are amazing ! Thanks so much for sharing this here! XOXO Carine.

  10. 5 stars
    Hello! Is it possible to put these in the microwave to warm up? I have a pot luck at work and we don’t have an oven. Thank you!

    • Hello! Unfortunately note that one except if you use ground pork rinds instead of the breadcrumbs. I did not try myself as I am vegetarian but some followers said it works well and it will be totally low carb+keto this way! Enjoy the low carb recipes on the blog! XOXO Carine.

  11. 5 stars
    Can I bake these and THEN freeze them? I am working on new lunch ideas for my toddler so it is ideal for me to pull cooked items out of the freezer to pack in his lunch as they get warmed up at lunch time by the daycare staff.

    • Yes sure you can. I understand, my girl is 5 and I am the same with her lunchbox. I did freeze those baked spinach balls many times for my kids too. I defrost the day before – or honnestly 2 hours before are enough 🙂 They love them cold or lukewarm. I rewarm them on a sandwich press sometimes – they flatten a bit but well the kids love it anyway 🙂 Enjoy the recipe ! XOXO Carine

  12. 5 stars
    ENFIN une recette que je peux manger sans frustration! Je souffre de diabète gestationnel, il est rare de trouver une recette qui contient tout ce que je dois manger (féculents, protéines et légumes) et qui ne soit pas redondante! .
    Merci!!

    • Hi! Bonjour, Je suis ravie de lire votre message en Francais et de savoir que vous appreciez cette recette. Ma maman a un diabete de type 2 et j’ai egalement eu un debut de pre diabete apres la naissance de mon premier bebe. Je suis donc sensible a l’equilibre de mes reccettes en proteines, glucides et bons sucres dans mes desserts. Je teste toutes ces recettes avec ma petite famille, et je n’ai plus de pre diabetes avec cette alimentation. Je vous en souhaite tout autant. Vous devriez trouver beaucoup de recettes faciles et equilibres pour vous inspirer. Merci de me lire et de tester mes recettes. A bientot ! Carine.

    • Of course! Any herbs works great in this recipe. I prefer the strong flavor of fresh herbs but in winter I tested frozen and dried herbs. Both works well. Enjoy! XOXO Carine.

  13. 5 stars
    Hi. My name is Wanda and I belong to the RHC. That is Recipe Hoarders Club. ?

    I just came across your blog and this recipe. Sounds wonderful. We have made them with herb stuffing mix instead of Panko. I will try yours. I am sure that this will be added to my stash of recipes. I will look for others.

    Hope the blessings of the Holiday Season is with you and your family.

    PS. My hope is to live long enough to try all my recipes. I must be up to the age of 350!

        • Hello! If prebake I recommend you to rewarm at a lower temp 150C (300F) will be enough. Rewarm by 5 minutes burst on a baking tray. Check every 5 minutes until pippin hot in the middle. It should take more than 12-15 minutes. Enjoy! xoxo, Carine.

  14. Hi, I ama vegetarian what can I use instead of egg and please can you help me with some vegetarian healthy recipes

    • I never tried this spinach balls recipe with a egg substitute so I am sorry, I can’t provide any options. There is lots of eggs in this recipe that makes them so soft and delicious. I would recommend you to try a different recipe on the blog. Click on the recipe tab and filter on vegan or vegetarian recipes. You will find plenty of inspiration on the log. Enjoy XOXO Carine.

  15. 5 stars
    Hi Carine, I made a double batch of these for toe holiday parties tomorrow and the day after (delicious). I thought I’d put them in plastic bags and refrigerate, and microwave them before leaving for the party. What do you think? Do you have a better idea? Merci!

    • Hello/Bonjour, I would not recommend to microwave them : they will soften and even be chewy. Simply put the frozen spinach balls on a baking tray covered with parchment paper. Bake at hot oven 180C until crispy outside and hot in the middle – about 15-20 minutes. You can also defrost them an hour before but it is not necessary if you are in a rush 🙂 Enjoy and thanks for trying my recipes. Bonne journee et merci encore, XOXO Carine.

    • Hi, Thanks for testing my recipe on the blog !!! I am sorry you find the balls bland . Which cheese did you use ? Those spinach balls are very versatile depending very much on the cheese you are using. Some cheese have a stronger flavor and will definitely enhance the flavor of those balls. I would recommend to use grated emmental or grated parmesan or even old mature grated cheddar: those cheese had a delicious flavor to the balls – much more than a bland cheese like mozzarella or edam for example.

      Others options are: increasing the garlic, the fresh herbs or use a stronger flavor herb like fresh parsley or dill.

      Also, keep in mind that those balls are made to be dipped! Serve them with chilli mayo, hummus, guacamole or simple tomato sauce. They will taste delicious in any dip. Your guest will love it ! I hope this helps ! xoxo Carine.

    • Hi Colleen, I didn’t try almond meal I am sorry. It is less absorbent than breadcrumb so it may be moist and not hold as well. I heard that low carb followers use pork rind as a breadcrumb substitute. That maybe another option for you to explore! Let me know if you give it a try! I am sure many other reader will benefit from your experience 🙂 Thanks for reading the blog. xoxo Carine.

  16. 5 stars
    These were so good! We dipped them in a spicy Mayo….. Yum! Everyone loved it. Thank you for the recipe. The instructions were a cinch to follow.

    • Hi, What a lovely idea! I love dipping EVERYTHING ! Specially those spinach balls and spicy mayo sounds delicious ! Thanks for taking few minutes to comment and share this great idea. I hope you’ll find even more delicious recipes to try on the blog. xoxo Carine.

    • Hi, You can freeze them up to 3 months. Make sure you are using an airtight container or zip bag. If ice appears around the balls it will soften the balls when defrost. Enjoy ! XOXO Carine.

  17. 4 stars
    These were pretty yummy! I did make some modifications to use up what I had in my CSA box. I made these with swiss chard and leeks. I used about a teaspoon of olive oil and sautéed about 1/4 cup of leeks and swiss chard stems. After about 5 minutes I added the chard leaves. I also threw in some fresh dried basil. I popped this mixture in the food processor and boom done. I stirred my veggie mix in with the panko, eggs, and parmesan. Thank you for the inspiration and great recipe!

  18. 5 stars
    I love Spinach Balls, I tried many recipes but this one is the BEST spinach balls I made. Thanks for the recipe.

  19. 4 stars
    These are so yummy. They’re a bit dry, but I used non-GF panko. That just means I need to eat them with dip!! 🙂

  20. Has anyone tried this recipe with kale instead of spinach? If so, what was the result? I imagine you need a little more moisture since kale is a drier leaf. Any suggestions/experiences?

    • I did not try the recipe with kale myself. I wish some reader will reply to you very soon my friend. Thanks for reading the blog. xoxo Carine.

  21. 5 stars
    Love these. Thanks so much for the recipe. I have made these many times now and always get compliments. I use Italian seasoned Panko crumbs and Monterrey Jack cheese. I always use frozen spinach. Works great. I have a batch in the freezer like you do.

    • Thanks for your lovely comment! It makes me SO hapy when others family enjoy my recipes. Enjoy the spinach balls and others recipe on the blog! Thanks for being around my friend. xoxo Carine.

    • Hi, Thank you SO much for sharing your positive experience ! Those spinach balls are such a great party appetizer to share with family an friends! I hope you’ll find more delicious recipes on the blog. xoxo Carine.

  22. 5 stars
    This is an excellent recipe!! I changed it a bit because I didn’t have gluten free panko. I DOUBLED the recipe and used 1 C. almond meal, 1/3 C. coconut flour, and 1/3 C. peanut powder. They were a tad dry but if I had marinara sauce, it would’ve been perfect. Next time I’ll add an extra 1/2 C. cheese and remove peanut powder. The moisture from cheese oil might help with the dryness from using coconut flour.

    Overall, they are delicious; the flavor is perfect, but only a tad dry due to my use of coconut flour.

    Thanks again!

    • I am so happy you love my spinach balls recipe ! I love coconut flour too but I won’t suggest to use it in this recipe. Coconut flour is full of fibre and suck out all the moisture. It is a very healthy flour but it may remove the lovely moisture of those spinach balls. Thanks for reading my blog and trying my recipes. I hope you find even more delicious recipes on the blog. xoxo Carine.

  23. Aloha Carine!

    I was wondering, have you ever tried making them with kale or swiss chard? I grow most of my greens, but I do not grow spinach because it is hard to grow in Hawaii. I always have lots of swiss chard and kale on hand and I am always looking for new ways to use them in recipes. I may give it a try and let you know how it goes. I will try your recipe first!

    Thanks,
    Veroncia

    • Hi there

      Debbie here,
      I was also wondering about kale, have you tried it yet?
      Would love to know, please would you or could you email me your thoughts or advice rather on using kale.

      Many thanks

      Regards
      Debbie

      • Hi Debbie, Yes I did ! it works but you must trim the kale leaves very well – remove the hard part in the center of the leaves and then finely chop the leave. I prefer spinach as I found the kale balls a bit more dry. Enjoy the recipe ! Carine.

    • Aloha Veronica! You are such an inspiration ! I love gardening but I am not very good at it except for spinach that actually grows well in New Zealand 🙂 I am sure that this recipe will work well with others green leaves vegetables. I would simply recommend to chopped them in very small bites and maybe to pre-cooked the kale in boiling water to soften the leaves. Kale leaves are sometimes a bit tough and it may not taste as nice if not precooked. Make sure you squeeze out all the water – I use my hands and pat dry in absorbent paper. Also wait until the vegetables are cool to add them in the batter. I would be happy to know how it works with other green vegetables so if you try anything drop me a comment 🙂 I would love to hear your feedbacks or recipe adaptation to share with others! Have a lovely day ! Carine.

  24. 5 stars
    I made these are they were a hit with my family and my 6.5 month son. I will say I think I added too much breadcrumbs because they turned out a little dry. for our laste. Next time I will reduce breadcrumb amount. I put in more than 1 cup cause the dough seemed soggy.

    • Hi Angie, The dough may looks soggy but you should not add more breadcrumb or the recipe turns out dry as you said. Next time simply follow the recipe and you will see it is even ore delicious 🙂 I am so glad your little one loves it too ! It is always a one of my favorite birthday food for my girls. Thanks for reading me and testing the recipe on the blog. xoxo Carine.

    • Hi Cynthia! Good choice, you’ll love them. The nutrition fact card below is for one spinach ball. The recipe makes about 30 balls. So per balls there is 1.7 g carbs including 0.2 g fibre. I hope it answers your question ! Enjoy the spinach balls and thank you SO much for reading the blog and testing my recipes. I hope you find lots of others recipes to try as well. Love. Carine.

  25. 5 stars
    Hello! Thank you for the recipe, These are great. I added about 1/4 cup more cheese and 2 Tbsp. Parmesan. I used Italian seasoned Panko breadcrumbs and did not need to add any other herbs. Baked 15 minutes, flipped over, and baked an additional 5 minutes (just because we like things brown). DELICIOUS plain or dipped in ketchup. I’m eating them cold out of the fridge for a clean snack with lots of flavor and no guilt. Thanks again!

    • Hi Diane, I love all the little changes you made to this simple spinach balls recipe. As you said herbs are very optional – I simply love the taste they add to the balls. Any cheese should work well but parmesan is always one of my favorite too. I will try the panko breadcrumb next time. It sounds delicious. Thanks again for this beautiful comment – very helpful to adapt the recipe. AND huge thank you for reading the blog and testing my recipes ! I hope you’ll find other delicious and simple recipes to try on my blog. xoxo Carine.

  26. 5 stars
    Tripled this for a gathering I was attending and they came out tasty! I added some finely chopped chorizo that was already cooked and it gave it a little kick! Thanks for posting!

    • Hi Debi,
      Thanks for your lovely comment. I love the addition of chorizo in those spinach balls. I never thought about it. Another great recipe adaptation for my next batch – I also do lots of those balls and freeze for later. Always a big winner with friends and family. I hope you will find even more delicious recipes on the blog. See you around ! Carine.

  27. 5 stars
    Hi, I made these for me and my one year old and we loved them. I like to do a lot of meal prep, so I was wondering could you freeze these after they have been cooked? Or only the raw batter?

    • Hi Kirsty, Sure you can but I prefer to froze them before baking and to bake them frozen – it took 5-8 minutes longer to bake as the spinach balls are frozen but at least you don’t lose the texture. I found them a bit more dry when frozen baked and rewarm in the oven – still good though :). I am so glad you find my blog an that your little one loves the recipe! It always great to see them eating greens! Have a great day and see you soon on the blog. Carine.

    • Hi Henali, Thank you SO much for taking some time to share your positive experience in the kitchen with those spinach balls! It makes me so happy to read comments like yours! I love when recipe works easily for people coming on the blog. I hope I see soon around here! xoxo Carine.

  28. 5 stars
    I made these late last night because I was bored, froze them overnight, and today I baked them off and they are incredible! I used feta instead of cheddar since it was what I had in the refrigerator, and they are AMAZING! They a tiny veggie balls of goodness. I will absolutely make them again and experiment with different cheeses and herbs. Thank you for the recipe!

    • Hi Christie! You look like me, cooking when you are bored is such a nice way to relax and have fun! I love this recipe so much too. I tried many cheese and it always works very well. Even my toddler ask those spinach balls in her lunchbox ! Thanks for taking some time to write this lovely comment. This is so nice to know that my recipe bring some happiness in someone else house too. See you soon on the blog! xoxo Carine.

  29. Hello Carina!! Thanks for your recipes!! I like all them. I don´t speak English very well because I live in Argentina and I speak spanish! but I think that you understand me! Regards!! Inés

    • Hi Ines, It is great to have readers from around the world! I would love to reply in Spanish but I don’t know much … I hope you enjoy the recipes and you are able to translate them easily to make them in Argentina! Love from NZ. Carine!

    • Hi Ems, I never tried the recipe dairy free but I am pretty sure it will work well if you substitute the quantity of cheese by another egg. Let me know if you give it a try ! See you soon on the blog. Carine.

    • Hi Crystal, I do not have a crockpot so I am not sure you can keep the spinach balls warm into it. When baked in the oven the outside of those balls is slightly crispy with a moist centre. I am worried that if you store them in a crockpot the texture will be different, adding moisture to the spinach balls and loosing their crispy texture. However it bake very quickly and you can easily prepare them ahead few hours before. Simply store them in the fridge up to 6 hours and bake when ready to eat! I hope it answer your question! Enjoy this lovely snack. Carine.

  30. 5 stars
    Excit d to try these! Just wondering though, do I have to go to the work of cooking the spinach prior. Can’t I just use the fresh spinach chopped since it will be cooking in the oven after I ball it anyways?
    Thanks,
    Heidi

    • Hi Heidi, It is a lovely recipe ! If you do not cook the spinach leaves, the batter will not come together very well. Cooking spinach make them soft, easily to blend. It is very quick to cook them though. I simply plunged them into boiling water 🙂 enjoy! Carine.

  31. 5 stars
    I made these tonight some as frozen for appys later. Some baked up and added to tomatoe sauce for a vegetarian spaghetti, so yummy.
    Thanks for the recipe.
    I used basil, garlic and green onion

    • Oh basil is a great idea! I made those balls for Christmas and everyone loves them. I will definetely try your basil addition sounds lovely ! Enjoy and see you on the blog soon. Carine!

  32. 5 stars
    Hey Carine
    This is a wonderful recipe! I am organising my daughters 1st birthday party and really want to include these. Could you suggest an alternative to the egg because we do not eat it.
    Thank you very much!
    Mandy

    • Hi Mandy, This is amazing! My daugther love them and she is 2 1/2 years old. So I am sure your little one will love them too. I never tested this recipe egg free. Eggs really helps the batter to hold together. What I do use as egg substitute is usually tapioca flour. To replace one egg, I mix 1 tablespoon of tapioca flour in 2 tablespoon of lukewarm water in a bowl. Set aside 10 minutes, stir every so often to avoid the flour to stick at the bottom. It will become sticky and make a egg like mixture. It may work in this recipe but again I did not try it yet so you will have to tell me ?! 🙂 Another option would be to use sticky soft cheese like goat cheese! But again, I am not very sure how much you should use to replace a egg. If your batter is too moist simply add more panko crumb until you are able to form balls. Let me know if you try an egg free option. I am sorry I can not help you more. Merry Christmas! Carine.

      • 5 stars
        Hi Mandy and Carine

        I’ve tried this recipe with a bit of twist and it turned very delicious. I also have a toddler and it always comes to my mind that in which I provide her the best nutritious food. She gets bored with the. Same form of vegetables and breads 🙁 thanks for inspiring young mums like me 🙂 ??.
        As we are 100% vegetarian , I chose to substitute egg with mashed potato. Still tastes the best ?. I added ready mashed potato flakes, just mix it in a boiled water and Added fresh spinach,garlic, coriander, green chilli, shredded cheese and fresh corn and my all time fav basil pesto … The only thing I didnt expect was, my spinach balls turned into patties during baking in oven… Anyway, shape didn’t bother us. (Wish I had taken the picture of it)
        As it was looking cute lil same size patties ????. Thanks Carine for a wonderful recipe… Please

        • Hi Riddhi, What a lovely comment! I never thought about using mashed potato in those spinach balls! What a lovely idea. I am sure you just inspired lots of people around here always wondering what to do with leftover of mashed potatoes on Thanksgiving !!! 🙂 It may explain why the shape was a bit different and flatten. Eggs really helps gathering all the ingredients together. But like you I do not really care about shape as soon as it taste good so I will defo try your variation.

          Thanks again for sharing here Riddhi!

          Talk to you soon on the blog!

          Carine.

  33. 5 stars
    What a lovely blog! I happened upon this recipe on pinterest today and am excited to experiment with them! Trying to get more greens in for my little family and also think these would be a great savory appetizer for upcoming holiday parties. Love the idea of adding garlic and trying different options for the crumb texture – curious if you’ve tried any other cheeses or have ideas about other options. My wee one is sensative to cheese but seems to handle fresh mozzerella, feta and goat cheese better than harder cheeses like cheddar. Thoughts?

    • Hi Beth, I am so happy when I read comments like yours! It is always great to know that people are trying the recipes I experiment in my kitchen. I tested the spinach balls with hard cheese only like edam, mozarella, cheddar and parmesan. Yes, I make those very often because it simple, freeze well and my toddler love spinach this way 🙂 I like the idea of goat cheese with spinach! It should work too. You may have to add a bit more crumb to get things together to form balls – soft cheese is a bit more moist than hard cheese so I am just guessing! Always add extra panko crumb 1 tablespoon at a time, combine with a spoon (or hands, I do use my hands in this recipe). Then when you are able to shape balls like on the pictures above it means you have enough crumb. Now I also add 1 crushed garlic clove in this recipe as it taste amazing! I hope you enjoy them! See you soon on the blog. Carine.

  34. 5 stars
    Hi CarineI

    This recipe sounds delicious and i can’t wait to try for a Christmas party! Just wondering though, is there an alternative to using Panko Crumbs? A few of my friends are watching their carbs and though a cup doesn’t sound like much, im not sure they would eat them still. Im wondering about any type of nut or coconut flour? Any suggestions?
    Thanks and Merry Christmas!!

    • Hi Karlie, Sounds great!I will make those for Christmas too 🙂 I did not try to use something else than panko crumb in this recipe so it is always difficult to provide alternatives that works. Spinach are a bit moist when you make this recipe and panko crumb help holding things together while not completely drying out the mixture. I think coconut flour will absorb all the moisture and simply makes a crumble. Maybe a trio mix of almond meal for texture, tapioca flour to bring things together and coconut flour to balance the carbs ?!! Also I found a low carb bread crub on here maybe it is another option! They are using wheat bran and corn starch in their mix it looks like a great low carb option too. Enjoy and merry christmas Karlie! Carine.

          • Hello,

            You said to cover the spinach balls in the oven with baking paper. Is that aluminum foil? Not sure what baking paper is.

            Thanks,
            Donna

          • Hi Donna, I said ‘place the spinach balls on a cookie sheet covered with baking paper’ it means that you have to cover the cookie sheet or oven tray with baking paper. Baking paper in New Zealand is what you probably know as non stick parchment paper or wax paper in USA. It is not foil paper. It will avoid the spinach balls to stick to the tray. It is a white thin paper. Have a look here on amazon to see how it looks like. Enjoy Donna. Happy New Year. Carine.

  35. I just came across your Spinach Balls and can’t wait to try this! I always have guests at home and am sure they will love this! My son, who is now married and in his thirties, has always loved spinach as a child and up to now, continues to love my spinach omelet. I can almost see his reaction to this new spinach dish…probably another addition to his list of favorite spinach dishes. Thanks so much for sharing the recipe!

    • Hi Lui, I really enjoyed reading your story! It is also why I love sharing my experience in the kitchen on this blog. It makes me so happy to know that a recipe will makes people smile. I really hope your son will love those spinach balls. It is one of my favourite appetizer! It is breakfast here in New Zealand and you just gave me an idea for breakfast, spinach omelette on it is way 🙂 thanks again for this lovely message Lui! Carine.

  36. 5 stars
    fIRST i WANT TO SEND MY SYMPATHIES TO YOUR HOMELAND AFTER THOSE HORRIFIC TERRORIST ATTACKS.. WE NEED SOME JUICING UP, AND i THINK THESE BALLS WILL BE DELICIOUSLY ADDED TO MY cHRISTMAS PARTY BUFFET THIS YEAR.. GOD BLESS..

    • Hi Steve, Thank you for your sympathies to my friends and family back in France. It has been a rough time for them and hopefully the Christmas magic will bring some smile and happiness to the country again. I am sure you will love those simple spinach balls. It is such a great appetizer for Christmas. I love making them ahead too and froze them. I always have a batch in the freezer for those night when some family or friends comes around. So easy! Enjoy and merry Christmas to you and your family. God bless. xoxo Carine.

  37. 5 stars
    Hi Carine, I made the spinach balls this evening and they were great. I will have to play around with the ingredients a little, but thank you for sharing a tasty, versatile, and easy to make recipe.

    • Hi Kate, Thanks for your lovely comment. It is so great to hear you love them! I did those spinach balls this week end for my house warming party and I added some fresh garlic. It taste amazing! Give it a try next time 🙂 I hope you will come back on the blog soon ! Carine.

  38. These sound easy and delicious! I am going to make these ahead of time and freeze them for Christmas Eve!
    Thank you for this recipe!

    • no problem Denise! I love sharing my recipes here and I am glad you love those simple spinach balls. Such a delicious make-ahead appetizer recipe! See you soon on the blog. Carine.

  39. 5 stars
    Thank you for the recipe — I’m going to make these for my son’s Hslloween party at school this morning. I was wondering … If I use garlic, could I sub Italian seasoning or basil for coriander? Or which herb, and how much, would you suggest? Thank you!

    • Hi Erin, I wish I could have reply earlier but I was away for the week end. I hope it is not too late. Anyway I am sure coriander will works perfectly. I recommend to finely chop the fresh leaves and use 1/4 cup of chopped coriander. I will not use more than 2 garlic cloves finely crushed to keep a balance of flavour, specially with kids they tend to do not like a too strong garlic flavour. I hope your son loves them. My little girl is a big fan of those 🙂 Enjoy! Carine.

    • Hi Karen,

      I made a batch of 15 balls (golf ball size) with this recipe. My little family of 3 (including a 2 1/2 years old) eat the whole batch for dinner 🙂 I hope you try those lovely balls they are delicious! Carine.

  40. 5 stars
    Made these today and they were good, but I added garlic and would add more cheese next time. Glad I found the recipe.

  41. Hi Carine,

    Just curious if your website is written in a different language than English? There’s just some grammatical blips here and there that make the wording a little off sometimes. Not trying to offend you or anything! Also, I lloooovvvveee these spinach balls❤️

    • Hi Cristina, I am French and French is my first language so all the recipe I do are firstly written in French in my kitchen. As I live in New Zealand for 5 years now I choose to write my blog in English. It is a daily challenge for me as it is not my first language so yes I know, there is some grammatical errors and I apologize for that 🙁 I really do my best here and I hope it does not cause you a problem to make my recipes. I love sharing my passion of cooking on this blog. I created the blog 2 years ago after I gave birth to my girl in New Zealand and trigger diabetes. This blog is my challenge to share my experiences in the kitchen while saving my fav recipe somewhere in English for my girl to read and show her friends when she grows up. Enjoy the spinach balls ! it is a hit in my house too. Carine xx.

      • 5 stars
        You’re doing a fine job….some people….thank you for this recipe. I am trying it this weekend yeah!

      • 5 stars
        I love reading your accent in your blog. I had a lovely lovely french couple stay as part of the WWOOFing programme and I read their emails in a memory of their accent. I feel the same lilt and rhythm in your writing and it is beautiful. thank you for sharing.

        • Bonjour ! What a lovely message. It took me a while before starting a blog in English. It would have been so much easier to write in French, of course. But with two kids born and raised in New Zealand this was my challenge. I am very happy that you understand my writing and recipes. I hope you love them. Can’t wait to read more of your comments. A bientot, Carine.

        • Thank you so much! it means a lot to me 🙂 Thanks for reading my blog and trying my recipes my friend. xoxo. Carine.

          • 5 stars
            Hello, I am Australian and living in France, but my mum was a kiwi! So I really really admire your effort. It is never easy and you do very well. What cheese would you use here if you were in France (where cheddar is hard to find?) Mimolette? Gouda?

          • Hi Emily, Wow! what a lovely life story! Where do you live in France? I was born in East of France near Strasbourg but I spent lots of years studying in Lille and Lyon. I would recommend grated emmental or gruyere for a light cheese taste or for a stronger taste I will definitely use comte or beaufort! Mimolette doesn’t add much flavor when melted. I prefer to eat it raw with baguette 🙂 Enjoy the recipe and let me know which cheese you used! Carine.

      • 5 stars
        I think it’s incredible that English isn’t your first language and you choose to blog in English despite that! I, for one, am so grateful that you do! I love your recipes and I probably wouldn’t be able to figure out how to make them otherwise, although I hope to learn French one day!
        Thank you for sharing and being courageous enough to blog in a different language than your mother tongue. You’re an impressive blogger!

        <3

        Greetings from Austin, Tx!

        • Hi! Thank you SO much for this lovely comment. Indeed it is an effort to write in English but it helps me practice and improve. I live in New Zealand for 5 years now, mum of 1 and half – baby 2 is on the way – and I realize how much it is important to speak English well for them. My girl is 3 1/2 and already bilingual which such ease! I am so jealous! lol
          Thanks for following the blog, reading my funny french-English post and most of all ENJOY the food and recipes! See you soon around. Bon appetit! Carine

    • 5 stars
      I am thinking of making these for a potluck
      Christmas dinner. Have to travel 1.15 min away. Is the best way to store in cooler, then bake when there, or bake at home and keep in warmer. Also what dipping sauce do u recommend.
      Thanks

      • Hello! Great potluck food idea! I would recommend to make them ahead, store on airtight plastic box – don’t stack them and leave some space between each to make sure the shape stay round and beautiful. Place the box(es) in a cooler and transfer in the fridge when you arrive to your destination. Bake them before serving following the recipe instruction.I personally love spicy dip or tomato based dip with spinach like chili mayo, tomato sauce, guacamole, my cold spinach avocado dipp or hummus. Have a Merry Christmas and Happy New Year. XOXO Carine.

    • Hi Tanya, You can make them in the morning and keep them in the fridge covered with plastic wrap. Then bake within 12 hours it should be fine. Or also, you can freeze the ball (un baked) on an airtight container. Then defrost few hours before baking them. That is how I do for my toddler afternoon snack. It defrost super fast about 2 hours. Enjoy 🙂

        • Hi Syakella, Sure! simply make sure you defrost them before use and squeeze out all the extra water. Then follow the recipe as usual. Enjoy !

          • Hello! I simply place the frozen spinach balls on a baking tray – covered with baking paper – and bake them for about 15/18 minutes at 390F or until crispy/golden outside and pipping hot in the middle. You can also defrost them 2 hours before, they will be delicious both ways. Enjoy them 🙂 XOXO Carine.