These spinach balls are the height of kinda-healthy. Full of spinach and a bit of cheese, you get your veggies and some indulgence in one bite.
- 1 egg
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon oregano
- 2 cups shredded cheddar cheese
- 1 10-ounce packages frozen spinach thawed & well drained
Heat oven to 400°F.
Coat baking sheet with nonstick cooking spray.
In large bowl, mix all ingredients using your hands.
Shape mixture into 1-inch balls; place on prepared baking sheet.
Bake for 15 minutes or until golden brown.
This recipe isn’t even a full year old, but it’s making an appearance in the “recipe from the archives” slot. It’s fits here perfectly for two reasons. One, these are incredibly delicious, so I need to remind everyone to make them. Two, there’s a good chance that you have the ingredients on hand to make them, which is what we all need now.
To learn more about this recipe, originally published in June 2019, keep reading.
Sometimes it’s nice to end a 3-day weekend with a cookout. Sometimes it’s nice to end a 3-day weekend with a lazy day at home filled with snacks. We chose the latter option for Memorial Day weekend this year. I know some people will read that and feel badly or sad, but fear not. There was good reason for a quiet Monday at home.
My niece graduated from college on the Friday night that starts Memorial Day weekend. So, my husband, our daughter, and I planned on attending. However, it wasn’t as simple as just driving to the graduation, as they live in Florida, and we live in New Hampshire.
Thus, on Friday morning we flew to Orlando and then drove east to our AirBnb. We spent the afternoon at my brother’s, eating an early dinner and reconnecting with his family. We went to graduation that evening and then back to their house for more fun. (Side note: For a school with nearly 500 students in their graduating class, they knew how to throw an entertaining, yet efficient, ceremony. Big props to Melbourne High School!)
Saturday we caught up on work in the morning (Yes, all three of us have virtual jobs. Yay to never being fully on vacation!) In the afternoon we returned to my brother’s for the full set of festivities, which included lots of food, an inflatable water slide, cotton candy, slushies, a wee bit of wine, and a whole bunch of fun.
Our Sunday was spent the way almost all travel ends: driving to the airport, returning the car, dealing with ridiculous lines at TSA (I’m looking at you, Orlando), a few hour flight, and then returning home to unpack.
The short story version is that by Monday we were glad to just hang out, eat snacks, watch a few of our horses run, and end the day with a movie.
While our Monday was lazy, it wasn’t total lethargy, as our menu consisted of homemade snacks- one chosen by each of us: Roasted Tomato Bruschetta for my husband, buffalo cauliflower tenders for my daughter, and these Spinach Balls for me. These balls are a play on my favorite Spinach Squares. What I like about these is that they are much more of a finger food than the squares, thus allowing you to pop them easily into your mouth.
Yeah, so outside of the snack making, it may have been total laziness, but it seemed like the perfect ending for a delightful weekend.
If you’re a fan of vegetable-based balls, give these Broccoli Balls a try.