Siri Daly is teaching me how to cook. It only took me 25+ years to open a cookbook more than once! And, with an approaching empty nest, it’s ironic that I am just now dipping my spatula into the kitchen. This spinach ball recipe is a go-to appetizer.
With her family-friendly recipes and recognizable ingredients, I am less intimidated to try her recipes. So when I was asked to bring an appetizer to a girls’ night gathering I decided to make these spinach balls. I have made these before but forgot about this veggie appetizer utiil I found it in her cookbook,
In just a few short weeks this cookbook had olive oil splatters and tabbed pages; evidence of a popular cookbook in my house. I made these cookies featured in her cookbook. The cookies tasted great even though I forgot one of the main ingredients.
These spinach balls have eight ingredients and I had everything, but the frozen chopped spinach. The most important part of this recipe is to drain, drain, drain the moisture from the spinach. I used a colander and oversized wood spatula to press the moisture from the colander.
These spinach balls are so close to being a vegan option. I think an egg substitute would work too! These make for a great snack or light dinner.
SPINACH BALLS BY SIRI DALY
- 2 10 oz packages frozen, chopped, spinach, thawed, drained & drained of moisture
- 2 cups Italian-seasoned breadcrumbs
- 1 yellon onion diced
- 3/4 cup unsalted butter, softened
- 1/2 cup grated Parmesan
- 1 tsp. kosher salt
- 1/2 tsp. ground pepper
- 4 eggs
- Preheat oven to 350. Stir together the spinach, breadcrumbs, onion, butter, Parmesan, salt, pepper and eggs in a large bowl. Using a tablespoon roll the mixture into 48 balls and place on greased baking sheet.Bake until edges are golden, about 30 minutes, rotating the baking sheet halfway through cooking