Becky Bergstrom's Spinach Balls
⏲ ~33 min total · prep 12 · cook 21 · 4 servings
Snacks⏱ 45 min total🔥 3.0g net carbs⚡ ≈253 kcal/serving~18% of calories from carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 20 oz frozen chopped spinach, thawed
- 3 large eggs, beaten
- 1 cup finely grated Parmesan cheese
- 3/4 cup almond flour
- 1/2 cup pork rind crumbs
- 1/2 small yellow onion, finely grated
- 2 cloves garlic, minced
- 2 tbsp butter, melted
- 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp ground nutmeg
Instructions
- Heat the oven to 350°F and line a rimmed half-sheet pan with parchment.
- Microwave the thawed spinach 3 minutes, then wring it in a clean kitchen towel over the sink until no more water drips — you should be left with a dry, compact mass; this is what keeps the balls from going soggy.
- Mix the spinach, eggs, Parmesan, almond flour, pork rind crumbs, onion, garlic, melted butter, salt, pepper, and nutmeg in a large bowl until evenly green.
- Cover and refrigerate the mixture 10 minutes so the crumbs hydrate and the scoop releases cleanly.
- Scoop 1 1/2-tablespoon portions, roll into 1-inch balls, and space them 1 inch apart on the pan (about 24 balls).
- Bake 20 to 22 minutes until the undersides are deep golden and the tops feel set when pressed.
- Cool 5 minutes on the pan — they firm up as they sit — then serve warm.
Why this recipe works
- Wring the spinach Thawed spinach holds a shocking amount of water, and the towel-wringing removes it. Dry spinach is why these balls bake firm instead of soggy.
- Binders in small amounts Eggs, Parmesan, almond flour, and pork rind crumbs each do part of the holding. No single binder dominates, so the balls stay tender.
- A short chill before scooping Ten minutes in the fridge hydrates the crumbs. The scoop releases cleanly and the balls keep their shape on the pan.
Tips for making this recipe well
Wring until nothing drips
Twist the towel hard over the sink and keep going after you think you are done. The mass left inside should feel dry and compact.
Grate the onion fine
A microplane turns half a small onion into a paste that spreads through the mix. Chunks of raw onion stay sharp and wet, which fights the binder.
Space them an inch apart
Twenty-four balls with an inch of space between them bake evenly golden underneath. Crowded balls steam where they touch.
Press test for doneness
Tops that feel set when pressed are done even if the color looks pale. Check the undersides too, which should be deep gold.
Serving suggestions
Holiday trays, the freezer stash that saves a weeknight, a potluck with no theme: this is the batch snack for it. Forty-five minutes makes about 24 balls at 3.0 net carbs, and they sit happily on a party table for an hour. Pile them warm in a bowl with toothpicks alongside, or pair a few with a salad for a light lunch. They hold their texture at room temperature better than most baked snacks, which is why they travel so well.
Storage and meal prep
Leftover balls keep three to four days covered in the fridge and taste best warmed, back at the recipe's 350°F for a few minutes. They freeze for two to three months. Spread them in one layer to freeze before bagging so they do not fuse. Thaw overnight in the fridge or reheat from frozen, giving them a few extra minutes. The wrung-out spinach is what lets them reheat without turning soggy.
Variations worth trying
- Cheese swap Pecorino Romano replaces the Parmesan for a sharper, saltier ball. Hold back a little on the added salt if you go this way.
- Herb green A tablespoon of chopped fresh dill or parsley stirs in with the garlic. It reads greener without changing the binder.
- Sauce on the side A quick dip of sour cream with a squeeze of lemon suits them at a party. Keep it cold so the contrast holds.
Frequently asked questions
Can I use fresh spinach instead of frozen?
Yes. Wilt a large bunch of fresh spinach, cool it, and wring it exactly the same way. The goal is the same dry, compact mass before mixing.
Why refrigerate the mixture before scooping?
Ten minutes lets the almond flour and pork rind crumbs hydrate so the scoop releases cleanly. Chilled mix also rolls into smoother balls.
Can I make these ahead for a party?
Bake them earlier in the day and warm them at 350°F for a few minutes before serving. They also hold well at room temperature on a buffet.
My balls turned out soggy. What happened?
Almost always the spinach. If water still drips from the towel, keep wringing, because wet spinach steams the balls from the inside as they bake.
How many does this make?
About 24 one-inch balls from 1 1/2-tablespoon scoops, as written. Double every ingredient for a bigger tray.
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