Cindy'S Artichoke And Spinach Balls Recipe

Name: Cindy'S Artichoke And Spinach Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) package frozen spinach, thawed; 1 tablespoon olive oil; 1 (10 ounce) package frozen artichoke hearts, thawed; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 small shallot, chopped; 1 clove garlic, chopped; 2 large eggs; 1/2 cup tapioca flour; 1/4 cup almond meal; 2 teaspoons Italian seasoning; 1/4 teaspoon red pepper flakes (optional)

Servings: persons

1 (10 ounce) package frozen spinach, thawed
1 tablespoon olive oil
1 (10 ounce) package frozen artichoke hearts, thawed
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 small shallot, chopped
1 clove garlic, chopped
2 large eggs
1/2 cup tapioca flour
1/4 cup almond meal
2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes (optional)

1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Wrap thawed spinach in a paper towel and squeeze out water.
3
Heat olive oil in a skillet over medium heat. Add spinach and artichoke hearts; season with kosher salt and black pepper. Cook and stir until heated through, 3 to 4 minutes. Add shallot and garlic; cook until softened, about 5 minutes more. Remove from heat and allow to cool slightly, about 5 minutes.
4
Transfer spinach mixture to a food processor; pulse until broken down into small pieces. Add eggs and pulse 3 to 4 more times. Transfer mixture to a bowl.
5
Mix tapioca flour, almond meal, Italian seasoning, and red pepper flakes into the spinach mixture until well combined. Use an ice cream scoop to portion the mixture onto the prepared baking sheet.
6
Bake in the preheated oven until golden brown, 12 to 15 minutes.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (10 ounce) package frozen spinach, thawed, 1 tablespoon olive oil, 1 (10 ounce) package frozen artichoke hearts, thawed, 1 teaspoon kosher salt, and more.

Yes, Cindy'S Artichoke And Spinach Balls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cindy'S Artichoke And Spinach Balls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions