Spinach Balls with Teriyaki Sauce
Easy, crispy spinach balls baked or pan-fried to perfection, served with savory-sweet teriyaki sauce.
Nutrition
Calories: 180kcalCarbohydrates: 18gProtein: 7gFat: 8gSugar: 5g
Ingredients
- 10 oz frozen chopped spinach, thawed and well-drained
- 1 cup breadcrumbs plain or panko
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic minced
- 1 small onion finely chopped (or 2 green onions, sliced)
- 1/2 tsp black pepper
- 1/2 tsp salt optional, adjust since Parmesan is salty
- 1 tsp sesame oil for flavor
- Cooking spray or a little oil for baking/frying
- 1/3 cup teriyaki sauce store-bought, since you already have it
Instructions
- Squeeze as much liquid out of the thawed spinach as possible using a clean kitchen towel or paper towels. This is important to prevent soggy balls.
- In a large bowl, combine spinach, breadcrumbs, Parmesan, eggs, garlic, onion, pepper, salt, and sesame oil. Mix until it forms a thick, slightly sticky mixture.
- Roll into 1-inch balls (about 16–18 balls).
- Preheat oven to 375°F (190°C). Place balls on a greased or parchment-lined baking sheet.
- Spray lightly with cooking spray. Bake 18–20 minutes until golden and firm.
- Drizzle with teriyaki sauce or serve sauce on the side for dipping.
Notes
- Make sure the spinach is very well drained, otherwise the mixture will be too wet.
- Substitute breadcrumbs with crushed crackers or oats if needed.
- For extra crunch, coat the outside lightly with panko before baking.
- Pan-fry option: Heat 2–3 tbsp oil in a skillet. Cook spinach balls on medium heat, turning occasionally, until browned on all sides (6–8 minutes). Drain excess oil on paper towels.
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