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Place spinach ballsВ a few at a time and shallow fry them on medium-high heat, turning the balls around till all sides are golden and crisp. I too make the spaghetti similar way adding zucchini , but the spinach balls looks interesing.. I can’t believe the spinach balls actually keep their shape, I thought they would disintegrate. I’m not a vegetarian but I like veggies way more than meat, so I love this meatball substitute! I only had enough spinach to make a quarter of this recipe and didn’t feel like pasta, so I shaped them into tiny patties, fried them and am now eating them topped simply with a slice of tomato and small wedge of feta – delish!
I will re-write the directions, indicating that if there is a lot of liquid in the pan after cooking the spinach to drain it off, and even to place the spinach in a fine sieve and squeeze out the excess. If the mixture is too moist (you probably didnt squeeze the spinach dry enough), try adding more bread crumbs.


But it will work better if you formed the spinach mixture into patties for baking, instead of balls. I am definitely going to try the spinach balls and probably the pasta with some more sauce. I thought 16 ounces (500 grams) seemed a lot of spinach and they turned out super bright green!
Their recipe required fresh spinach leaves, but I used frozen, thawed spinach because i like the texture of frozen spinach better. In any case, I figured out it needed more binder so I cooked up a batch of brown rice in my rice cooker, and added that to my spinach mixture and it worked well. This way, the pasta and the spinach balls will be done at the same time and you will have al dente pasta and crispy spinach balls just before serving. These meatballs also make a delicious dinner – served over spaghetti, zucchini noodles, or even with some crusty bread!


If it seems too wet, you can add in a little bit of flour at a time (about 1 tablespoon) to get it to a point where you can form it into the balls — but don’t add too much extra or the meatballs will be dry after baking!
Place the meatballs on a parchment-lined baking sheet.Bake the meatballs for about 25 to 30 minutes, until firm and lightly browned.
Reply Ashley Jennings says January 31, 2015 at 5:30 pm Thanks Pamela!Reply Joanne Bruno says January 31, 2015 at 11:52 am I make eggplant balls CONSTANTLY as meatball substitutes!



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