spinach balls

Happy Mother’s Day! To celebrate our mom, my sister and I made a healthy dinner for her: a big salad filled with beet greens, lettuce, onions, and cabbage out of her garden, fresh fruit, and these delightful little spinach balls. 1 tablespoon olive oil
1 1/2 medium size yellow onions, chopped fine
 1 package (1 lb.)  frozen chopped spinach, thawed and drained
1 big clove of garlic, minced
1 tablespoon crumbled Ritz crackers
1 tablespoon grated lemon rind
1 tablespoon grated Parmesan cheese
1/4 teaspoon black pepper
1 large egg white
1 cup pasta/pizza/tomato sauce
1/2 cup low sodium beef broth
1 tablespoon fresh basil, chopped fine
Nonstick cooking spray


In a heavy 10 inch skillet, sautee  half the onions and cook, uncovered, until soft about 5 minutes.
Add the spinach and half the garlic and cook, covered, for 2 minutes.
Uncover and cook, stirring, until dry about 2 minutes.
Preheat the oven to 350°F.
Remove the spinach from the heat and stir in the crackers, lemon rind, cheese, 1/8 teaspoon of the pepper, and the egg white.
Using your hands, shape the mixture into 1 1/2 inch balls.
Refrigerate for 15 minutes.
In a small heavy sauce add a little more olive oil; add the remaining onion and cook, uncovered, until soft about 5 minutes.
Add the remaining garlic and pepper and the tomato sauce, beef broth, and basil.
Cover and simmer over moderately low heat, stirring occasionally, for 30 minutes.
While the tomato sauce is cooking, coat a shallow 1 quart casserole with the cooking spray, add the spinach balls, and bake, uncovered, for 30 minutes.  Pour sauce over balls right before serving.

About thegypsycook

I'm a 22 year old who just graduated college and moved to Dallas to look for a job and help out my 75(!)year-old cousin. I'm a type 1 diabetic runner and I love being in the kitchen-cooking, baking, cleaning.
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One Response to spinach balls

  1. alice peiser says:

    Loved them and you both…thank you!

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