Spinach Rice Balls

Sorry to leave you hanging last week, I was a bit under the weather.  I am feeling better now, but I still can’t deny that I’ve been cooking less than usual this year.  Or at least cooking fewer ‘blog-worthy’ dishes!  But I was invited to a dinner party on Saturday night and the host asked me to bring an appetizer.  I was instantly inspired to find something good, but I also knew the crowd was full of generally healthy eaters.

I found these Spinach Brown Rice Balls on the site Cooking with My Kid, and made just a few changes.  I used Garlic Gold toasted garlic bits in oil, but you can use regular olive oil and minced garlic.  I also used Parmesan cheese instead of mozzarella for a sharper flavor.  I think they turned out really well, and everyone seemed to enjoy them.  Even adults like finger food, and the Spinach Rice Balls were full of flavor.  Although they were an appetizer on this night, they will be making more appearances in my lunch bag.

 

 

 

Spinach Rice Balls

2 c. cooked brown rice
1 (10 oz.) package frozen spinach, thawed and drained
1/2 c. seasoned whole wheat breadcrumbs
1/3 c. grated Parmesan cheese
1 T Garlic Gold toasted garlic bits in oil
2 eggs
Dash of black pepper

Mix all ingredients in a large bowl.  Form into balls, and place on a baking sheet coated with cooking spray.  Bake at 350F for 25-30 minutes, until lightly browned.

-Lightly adapted from Cooking with My Kid

 

3 thoughts on “Spinach Rice Balls

  1. Host here! I can report that these rice balls were delicious, weight watcher friendly, and something I’ll make in the near future. I had a couple tonight with dinner, they’re great leftovers. Kerry, thanks for bringing them!

    Like

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