Spinach Balls
  • 20 – 24 oz canned (NOT fresh or frozen) Spinach, well-drained
  • 3 Eggs (#320749)
  • 1/2 cup Bread Crumbs (#110200)
  • 1/2 cup Parmesan Cheese (#190150)
  • 3 cloves finely chopped Garlic (#340051)
  • Olive Oil (#280290)
  • Salt & Pepper to taste (#110600 & 450440)
  1. Mix all ingredients, except oil, well.  Drop by the tablespoon into enough preheated olive oil to saute. 
  2. Spinach “ball” is somewhat somewhat of a misnomer, as they need to be flattened somewhat with a fork into more of a patty shape to cook properly.
  3. Let cook over medium heat until brown and crisp on one side.  Turn over and cook other side. 
  4. Drain on paper towels.  Makes about 2 dozen.  Can be halved, using one extra large egg, or two medium ones.
Scroll to Top