Keto Spinach balls

Keto Spinach balls

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

1. Preheat oven to  370 F (200 C).
2. Trim and wash the fresh spinach leaves.
3. 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. 
4. 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.
5. Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.

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