Ingredients for Baked Spanish Spinach Balls In Roasted Bell Pepper Sauce Albond
- 10 ounces fresh spinach
- 1 cup mashed potatoes
- 1 large egg
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup fine breadcrumbs
- 2 tablespoons olive oil
- 1 red bell pepper
- 3/4 teaspoon salt and 1/4 teaspoon black pepper
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How to Make Baked Spanish Spinach Balls In Roasted Bell Pepper Sauce Albond
- Roast the bell pepper: Preheat your broiler. Place the bell pepper directly on the broiler rack, turning frequently with tongs until the skin is completely blackened and blistered (about 15-20 minutes).
- Steam and peel the pepper: Remove the bell pepper from the broiler and place it in a plastic bag for 10-15 minutes to steam. Once cool enough to handle, peel off the charred skin and remove the seeds and stem.
- Make the roasted bell pepper sauce: In a food processor or blender, combine the roasted bell pepper, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Puree until smooth. Set aside.
- Prepare the spinach: Cook 10 oz fresh spinach in the microwave according to package directions (usually 2-3 minutes). Drain well and coarsely chop.
- Combine ingredients: In a large bowl, combine the cooked spinach, 1 cup mashed potatoes, 1 large egg, 1/2 cup shredded Monterey Jack cheese, and 1/4 teaspoon salt. Gently mix with your hands until well combined.
- Form the spinach balls: Grease a baking dish (approximately 8x8 inches) with 1 tablespoon olive oil. Roll the spinach mixture into 1-inch balls and place them in the prepared baking dish.
- Bread the balls: Sprinkle the spinach balls evenly with 1/2 cup breadcrumbs.
- Bake: Preheat your oven to 350°F (175°C). Bake for 20-25 minutes, or until the breadcrumbs are golden brown and the spinach balls are heated through.
- Serve: Serve the Baked Spanish Spinach Balls immediately, drizzled generously with the roasted bell pepper sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
14g
Fat
13g
Carbs
9g
