Guess what I’m doing again tomorrow? That twenty-five meal cooking extravaganza in my kitchen. It’s a group of girls (all mamas) I get together with and we make 25 meals and then we each take five home and put them in our freezer.
It’s incredibly fun and messy. I promise to document it for you this time and tell you all about our adventures.
So, the reason I’m telling you this now is because it takes a lot of prep. Planning, shopping, chopping, organizing, finding room in my house for all that food, etc. I’ve been consumed with thoughts of these said twenty-five meals this week, and haven’t been thinking about much else.
Oh, except the BLEND Retreat which is just FORTY-FIVE days away and I am so nervous but more excited and have been dreaming about it + thinking about it non-stop for the last week.
So, basically, my mind has been elsewhere and I haven’t been coming up with creative things in the kitchen…except for these spinach balls.
They are like a springy green party in your mouth. It would be impossible not to like them. I almost ate all fifteen of them before anyone else in my family had a chance to try them.
Which would have been a shame – because this is spinach that everyone loves. Not just me and my wonky taste buds…everyone.
They are like meatballs. Minus the meat. Plus spinach. If you know Meeker, you know he would generally be the opposite of thrilled about that switch up – however, these are so good that he didn’t even care.
As long as there was a big slab of meat beside them.
- 16 oz frozen spinach, thawed and drained
- 4 slices bread (we like Alvarado Sprouted Wheat)
- 1 T 1 oregano
- 1 T dried basil
- 1/2 C grated parmesan cheese
- 2 t garlic powder
- 2 T + 1/4 c olive oil, divided
- 3 eggs
- salt and pepper to taste
1. Preheat oven to 350 degrees.
2. Toast the 4 slices for bread, then put them into a blender to make bread crumbs. (Alternatively, if you live in a dry climate – ahem, Colorado – you can just leave 4 slices of bread on your counter for a few hours and they will get all dried out for you).
3. Add the bread crumbs to a skillet and add the 2 T olive oil, the oregano, basil, and salt and pepper. Cook on high until bread crumbs are browned and clumping together.
4. Combine the bread crumbs and all other ingredients. Form into golf-ball sized balls and put on a baking sheet. Bake for 20 minutes or until browned.