No holiday around here is complete without these Spinach Balls with Parmesan…an old family favorite updated and ketofied! Savory, cheesy, light and super simple to prepare, these low carb spinach balls will be your new favorite go-to snack!
Spinach Balls with Parmesan – Low Carb, Keto, Gluten-Free, Grain-Free, THM S
Hi ya’ll..it’s Emilie again from Tales of a Texas Granola Girl!
The holidays are just right around the corner…can you believe it?! It’s one of our favorite times of year here on the Ranch and definitely one of the busiest! I love cooking and entertaining so as you can imagine, I am always game for holiday celebrations!
I’ve said it before…and I’ll say it again… the best part of any holiday gathering are the appetizers and snacks! At our family holiday there is quite a bit of grazing and gabbing going on before the actual meal and the spread of appetizers is mighty impressive if I do say so myself. Dips, antipasto trays, veggie and cheese platters to yummy finger foods…they’re all there for the taking.
Around the holidays, I remember my mom making spinach balls as a kid. Believe it or not, I loved spinach and garlic as a kid so these were right up my alley. One bite into the soft, cheesy, savory morsels and I was hooked! Well when I since I started living a keto lifestyle, I had to come up with a worthy keto version of my mom’s spinach balls! This ketofied version of spinach balls is just as easy to make as the original and tastes even better! All the cheesy, garlicky goodness of spinach Parmesan in little bite-size nuggets…DELISH! The mix of melty Fontina and sharp Parmesan is perfection!
My Mom’s recipe for spinach balls calls for stuffing mix or bread crumbs but in the ketofied version I used crushed pork rinds which adds zero carbs and also helps gives these yummy morsels great texture! To make quick work of the pork rinds, throw them in the food processor and give them a whirl till the texture looks like bread crumbs…easy!
The key to this recipe is to make sure you dry your spinach out well. I layer about three paper towels onto each other, wrap the thawed spinach up and squeeze over the sink! Then repeat a second time, again pressing the spinach between a few layers of paper towels…DONE!
After the crushing and the squeezing, all that’s left to do is mix! Mix all the ingredients up, form the mixture into balls, let them sit in the fridge for a few minutes and then bake! Prepping for a party? Roll all your balls ahead of time and refrigerate them until guest arrive. Once you’re ready to serve, pop them on a sheet pan and bake. Super quick and easy!
Maddie doesn’t even like cooked spinach, but she was snagging these gems off the plate before I could even snap pictures! WIN!
Don’t forget…these spinach balls aren’t reserved only for holidays! They would make a great addition to your lunch box and are great to have around when you in need of a savory snack!
In search of other great holiday-worthy recipes? Check these out!
- 1 Tbsp. butter
- 1/3 cup finely diced red onion
- 3 cloves garlic finely minced
- 10 oz. frozen spinach thawed & squeezed dry
- 1 cup pork rind crumbs
- ¼ tsp. black pepper
- ¼ tsp. poultry seasoning
- 1 tsp. kosher salt
- 1/3 cup finely shredded parmesan cheese
- ½ cup finely shredded fontina cheese
- 1 Tbsp. heavy cream
- 5 Tbsp. butter salted
- 3 eggs
- Preheat oven to 350 degrees. Line a large sheet pan with parchment and set aside.
- In a small skillet, melt butter over medium heat. Add the onion and sauté for 5-7 minutes or until soft and translucent. Add garlic and sauté for another minute. Remove from heat to cool.
In a medium mixing bowl, combine, dry spinach, pork rind crumbs, cooled onion and garlic and the next 8 ingredients. Mix well to combine and let mixture rest in the fridge for 5-10 minutes.
Using a small scoop, divide out the mixture into 16 portions and use your hands form each portion into a ball. Place balls on the lined cookie sheet about an inch apart and bake for 15-20 minutes or until golden. Remove from the sheet pan and place on paper towels to cool. Serve warm or at room temperature.
To prep ahead: You can form the mixture into balls ahead of time and place in them in the fridge on parchment or in a covered container divided by parchment so they are ready for the oven at any time!
To make quick work of the pork rinds, use a food processor to ensure a fine, breadcrumb like texture.