Do you love a healthy snack as much as we do? We thought so. Try these spinach balls the next time you get hungry during your afternoon lull. If you’re wondering who to thank for the recipe, then we have to say that all the credit goes to our loyal Poosh reader, Sherif Easterling.
TBH, he had us at sage butter … our mouths are salivating already. So, bookmark this recipe for a side dish that is nothing short of delicious. Read on below for the step-by-step instructions.
Spinach Balls Recipe
Recipe Type:Snack, Side dish
Dietary Info:Vegetarian, Nut-Free
Serving Size:4 (16 balls)
Prep Time:1 hour 10 mins
Cook Time:5 mins
Total Time:1 hour 15 mins
1 tablespoon unsalted butter
18 oz (500g) spinach, any tough stems removed and preferably baby spinach
4 egg yolks
3 tablespoons condensed milk
1/4 cup (30g) grated Parmesan cheese
1/2 cup (85g) semolina flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
Small handful fresh sage leaves
Shaved Parmesan cheese
For the spinach balls
1. Melt the butter in a large saucepan over medium heat. Toss the spinach into the pan and turn and fold the leaves until they are wilted.
2. Transfer the spinach to a sieve held over the sink or a bowl and, using the back of a spoon, press out as much liquid as possible.
3. Chop the spinach finely, return it to the sieve, and press out liquid.
4. In the same saucepan, combine the spinach, egg yolks, condensed milk, cheese, and 2 tablespoons of the semolina flour and mix well.
5. Season with salt and pepper.
6. Place over medium heat and cook, stirring continuously, until the moisture has evaporated and the mixture resembles a lumpy puree, about 5 minutes.
7. Spread the spinach mixture out on a plate or sheet pan and let cool.
8. Once the spinach mixture has cooled, it should be thick enough to shape into balls. Spread the remaining semolina flour on a large plate or sheet pan. Dust your hands and a spoon with some of the semolina flour.
9. Divide the spinach mixture into 16 equal portions, then scoop up a portion with the spoon, roll it between your semolina-dusted hands into a ball about 1 1/4 inches (3 cm) in diameter, toss it with the semolina, coating on all sides, and set aside on a large, flat plate.
10. When all the balls are shaped and coated, cover the plate and refrigerate the balls for at least 1 hour or preferably overnight.
11. Bring a large saucepan of salted water to a gentle bubble over high heat.
12. Add the balls and cook until they firm up and begin to float on top, about 3 to 4 minutes.
13. Using a slotted spoon, scoop them out and drop them into a warmed serving dish.
For the sage butter
1. Melt the butter in a small frying pan over medium heat, add the sage, and cook until the butter begins to brown slightly and the leaves begin to crisp, about 30 seconds.
2. Pour the butter and sage over the balls and add a dusting of cheese.
Show us how you recreate (or modify) this delicious recipe and use hashtag #pooshpalate for a chance to be featured on our social.