Recipe of Today: Spinach Balls

Recipe of Today: Spinach Balls


  • 1 cup raw unsalted sunflower seeds
  • 10oz chopped spinach
  • 1 small diced onion (about 1 cup)
  • 2 tbsps chopped fresh basil
  • 2 minced garlic cloves
  • 1/4 cup Parmesan or aged Manchego cheese
  • 2 large eggs
  • 2 tbsps softened unsalted butter 
  • 1/2 tsp dried oregano
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper

Dipping Sauce:

  • 4 ounces plain Greek Yogurt
  • 1/4 tsp turmeric
  • 1 tsp raw honey
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt


  • Preheat oven to 375°F. Place a rack in the oven and line a baking sheet with parchment paper.
  • In Kitchenin KM50 Stand Mixer with food processor attachment, beat sunflower seeds to a fine flour powder. Transfer to a large mixing bowl and set aside.
  • Place the spinach on a clean dish towel and squeeze out the water - the result should be a compact pile of spinach the size of a baseball. Add to mixing bowl with sunflower seeds, onion, basil, garlic, Parmesan or Manchego, eggs, butter, oregano, salt and pepper. Use Kitchenin Stand Mixer to blend until fully combined.
  • Using a ball cutter or spoon, divide the spinach batter into 1 1/2-inch balls and place them on a lined baking sheet. Chill in the refrigerator for at least 30 minutes and up to 4 hours.
  • At the same time, make the yogurt sauce: combine all ingredients in a bowl and whisk until smooth. Taste the seasoning and set aside.
  • Bake the spinach balls in the oven for 15 minutes, or until a light brown crust forms on the bottom. Remove the tray and turn the ball to the other side. Return to oven and bake for another 15 minutes, or until crispy on all sides and browned on the second side.
  • Serve the balls warm or at room temperature, alongside the turmeric yogurt for dipping. Enjoy!

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