These 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!
What’s a spinach ball?
A spinach ball is a very popular appetizer, perfect for Thanksgiving or Christmas, but it works for any occasion! It’s a small cheesy ball filled with grated cheese, eggs and spinach. The classic original recipe uses panko breadcrumbs as a binder. Here I am sharing with you both recipes, the original recipe for the purist and the keto spinach ball recipe using a combo of healthier flour, almond flour and psyllium husk.
How to make keto spinach balls?
Keto spinach balls are a variation of my original recipe using low-carb flours instead of panko breadcrumbs. Let’s see the ingredients you need to make this healthy appetizer.
Spinach – fresh or frozen, both will work well. Always measure spinach once cooked, drained and chopped for precision.
Grated mozzarella – any hard grated cheese would work, but mozzarella creates the most impressive cheesy effect
Almond flour – or almond meal if you prefer
Whole psyllium husk – husk is 100% fiber, it gives a chewy texture to the balls and holds the ingredients together into a lovely round shape. Don’t use metamucil fiber supplement in my recipes, this is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple or blue.
Fresh herbs – it’s optional but highly recommended to boost the flavor. The best herbs are parsley or cilantro (aka coriander).
Garlic salt – or fresh garlic and salt but I’m lazy sometimes and both result in a delicious spinach ball
How to make my 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 with 1 cup of panko crumbs and reduce the amount of grated cheese to half cup. I recommend you look at the recipe card where both recipes are displayed.
An easy, no-fail recipe
This is a no-fail recipe, really. If you have 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.
How to freeze and make ahead your appetizer?
These are perfect appetizers to make ahead for Christmas or any party. Follow the steps below to freeze them with success.
Lay the the balls, uncooked, on a plate covered with parchment paper
Leave half a thumb of space between each ball to prevent them from sticking together
After an hour, transfer into an airtight plastic box
It’s clearly your BEST alternative to potato chips for your next party!
How to defrost them?
You don’t have to defrost these balls in a microwave. Place the frozen balls onto a baking tray covered with baking paper. Bake at 200C (370F) for 20-30 minutes or until golden.
Best dips to eat them with!
The cheesy spinach bites are way better hot and dipped into sauce! I recommend a few spinach ball dip recipes below:
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Preheat oven to 370F (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 didn't add any 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 crumbs until easy to roll as ball with your hands.
Place the balls on a non-stick cookie tray covered with baking paper leaving a 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 on a plate covered with parchment paper. After 1 hour they are frozen enough to be transferred 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 parchment 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!Psyllium husk:don't use metamucil fiber supplement in my recipes, this is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple or blue.