Friday, January 10, 2014

Spinach Pesto Balls

Who doesn't love green veggies? Wait, let me rephrase that. Is there anyone else out there that loves green veggies as much as I do? 

I could eat my veggies prepared the same ways over and over but I know my family would tire so I try to come up with new dishes (or side dishes in the case of this recipe) so they'll be more apt to eating more of the good stuff daily. 

Spinach Pesto Balls

3 cups of fresh spinach, prepared (see step 2 below)
1 tbs of EVOO 

1 cup of plain Panko bread crumbs 
2 eggs
1/2 cup diced onions
1/4 cup parmesan cheese
1 tsp oregano
1 tsp salt 
1 tsp cracked pepper
1 heaping tbs of basil pesto (get recipe here or store-bought (label read))

1. Preheat oven to 360*.

2. Prepare fresh spinach with the 1 tablespoon of EVOO in a Vitamix or similar processor for two minutes.  If using a Vitamix, push leaves down towards blades with the tamper.  The leaves should be smashed and slightly wet when done. Place aside until ready to add.

3. In a bowl, add all ingredients and mix thoroughly by hand. It will be a dark green color. 

4. Use one tablespoon of spinach pesto mix per ball then roll in the palms of your hands. Bake in a mini-muffin pan for roughly 20 minutes. 

5. They will be done when the tops are slightly brown. Cool in pan for 10 minutes as they'll continue cooking. Remove. Eat! 

The exterior is slightly crunchy while the middle is nice and moist. This recipe makes an excellent appetizer, side item, or a green-yellow light snack item. See Traffic Light Eating for more information on L.E.A.N. healthy eating. 

Yields: 24 spinach pesto balls. 

Choose, eat, and live well! 

1 comment:

  1. I made these today and they are so good! Easy to make, so I'm sure I will be making them often.