Photo of Parmesan-spinach balls by Chef Millie Peartree by WW

Parmesan-spinach balls by Chef Millie Peartree

7
6
6
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
This kid-approved recipe makes a great appetizer, snack, or side dish. You can also serve them as an entree over a salad or plate of sauteed greens. If you don’t want to roll the balls out by hand, try a small ice cream scoop or large melon baller.

Ingredients

Chopped frozen spinach

10 oz, thawed

Egg(s)

2 item(s), large

Fresh breadcrumbs

1 cup(s), Italian-style

Uncooked onion(s)

1 small, finely chopped

Grated Parmesan cheese

½ cup(s), freshly grated

Unsalted butter

¼ cup(s), melted

Garlic clove

1 clove(s), minced

Dried thyme

¼ tsp

Cayenne pepper

¼ tsp

Jarred fat-free marinara sauce

1½ cup(s)

Instructions

  1. Preheat oven to 350℉. Coat a large baking sheet with cooking spray.
  2. Squeeze as much liquid as possible from spinach. Place spinach in a large mixing bowl. Add remaining ingredients (except marinara sauce) and mix well by hand. Roll rounded tablespoonfuls of mixture into twenty four 1-inch balls by hand. Place on prepared pan.
  3. Bake in top half of oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes and then transfer to a platter. Serve immediately with marinara sauce.
  4. Serving size: 4 balls and ¼ cup sauce

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.