Spinach Balls

Our tester, Patty Mishler, rated this a 10!

What you need:

• 3 boxes, 10 ounces (280 g) each, frozen chopped spinach, thawed and squeezed dry
• 2 cups (250 g) almond meal
• 1 1/2 cups (185 g) chopped macadamia nuts
• 1 teaspoon salt
• '/4 teaspoon garlic powder
• 2 tablespoons (20 g) dried minced onion
• '/2 cup (80 g) grated Parmesan cheese
• 2 eggs or 4 egg whites
• 1 stick butter, melted

What you do:

1. Mix together and form into 1" (2.5 cm) balls.
2. Bake at 350°F (180 °C) for 20 min.
3. These may be baked dry and served with hollandaise sauce or a mustard sauce as an hors d' oeuvres. The balls should be bite-sized for this. Or you can bake these in Nancy Harrigan's Coconut Ginger Sauce.

Nancy's note: "I like to bake these in the Coconut Ginger Sauce. Mix the sauce and pour over balls before baking. This sauce will need to be doubled for the whole batch of Spinach Balls. I bake them in this sauce (using butter) with raw shrimp. Add a salad and you've got a fabulous dinner!

"I also like to make up the whole batch, put the balls on a cookie sheet, and freeze them, then put them in a freezer bag and take them out as needed."
 
Yield: About 8 servings (6 balls each)

Nutrient breakdown per serving:

• 464 calories
• 38 g fat
• 20 g protein
• 17 g carbohydrate
• 6 g dietary fiber
• 11 g usable carbs. 
• Analysis does not include any sauce or dip.

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