Active Time: 30 minutes
Total Time: 1 hour
Yield: Approx 30 pieces

Perfect for vegetable-averse and vegetarian diners alike, these savory spinach balls strike a balance between lightness, comfort, and indulgence. A foolproof choice for fickle spring days, when the weather can’t decide between warm sunshine and lingering winter chill. Three types of cheese, tender spinach leaves, aromatic garlic and onion, and a hint of sweetness from the sweet corn come together in just under an hour for this light but satisfying vegetarian dish that’s sure to be a crowd-pleaser. The best part is there’s no frying; just mix, roll and set these to bake. Creamy ricotta helps keep the spinach balls from drying out in the oven, while the breadcrumbs and egg bring some structure without becoming heavy. Imagine a textured spinach-filled ravioli but without the ravioli casing. Instead, the spinach is the exterior showcase, and the melty Swiss cheese center provides a fun surprise. Whether served as a side dish, salad or pasta topper, an appetizer, or a quick snack, these spinach balls offer a unique way to get more spinach onto your plate. Just be sure to take them out of the oven as soon as they turn golden brown to preserve the spinach’s beautiful bright green color.

Ingredients

2 pounds chopped frozen spinach (32 oz)
6 garlic cloves, minced (2 tablespoons)
1 white onion, minced (6 oz)
½ cup frozen sweet white corn (3 oz)
3 eggs
½ teaspoon red pepper flakes
½ teaspoon French grey sea salt
Freshly grated nutmeg to taste
Freshly ground black pepper to taste
2/3 cup part-skim ricotta (5 oz)
1 ½ cup panko bread crumbs (7 oz)
¼ cup pre-grated parm cheese (1 oz)
2 tablespoons olive oil, separated
¾ cup (3 oz) Swiss cheese, cut into small ½ inch cubes

Directions

Step 1
Preheat oven to 350°F. Prepare 2 baking sheets with parchment paper and set aside.

Step 2
Bring 1 cup of lightly salted water to a boil. Place frozen spinach in boiling water. Cover and cook for 4-5 minutes, stirring as needed. When spinach is thawed and warm, remove from heat and set to drain in a colander. Allow the spinach to drain and cool for 5 minutes. Using the back of a silicone spatula, press the spinach against the side of the colander to remove excess water. Spinach should be soggy to the touch but not dripping wet. Transfer spinach to a large mixing bowl.

Step 3
Add garlic, corn, and onion to bowl with spinach. Stir to combine.

Step 4
In a small mixing bowl combine eggs, red chili flakes, salt, a dash of nutmeg, and fresh black ground pepper to taste. Stir in ricotta.

Step 5
Add egg ricotta mixture to the spinach mixture. Stir to combine.

Step 6
Add breadcrumbs and parmesan cheese to the egg and spinach mixture in small batches. Stir until the breadcrumbs are fully incorporated.

Step 7
Add 1-2 tablespoons of olive oil to the spinach mixture. It should be moist but firm. Adjust as needed.

Step 8
Cover the mixture and chill in the refrigerator for 20 minutes.

Step 9
Remove the mixture from the refrigerator and roll 30 1.5-inch balls, placing one cube of Swiss cheese inside each; transfer to the prepared baking sheets.

Step 10
Bake for 20 - 30 minutes, flipping the balls halfway through. When done, the spinach balls should be golden brown on all sides. Serve as a side dish, salad topper, appetizer or quick snack.