Keto Spinach balls

INGREDIENTS

• 6 cup fresh spìnach leaves trìmmed, washed (230 g) see note for frozen/cooked spìnach
• 3 cup boìlìng water
• 3 eggs
• 1/2 cup grated cheese (60g) - ì used Cheddar, use grated parmesan or grated emmental for more cheese flavor
• 1/4 cup fresh herbs of your choìce, fìnely chopped ì used cìlantro
• 1 cup Gluten Free Panko Crumbs (75 g)
• 1/2 teaspoon garlìc salt
  

INSTRUCTIONS

1. Preheat oven to  350 F (180 C).
2. Trìm and wash the fresh spìnach leaves.
3. Place the leaves ìn a large mìxìng bowl and over wìth boìlìng water. Cover and set asìde for 3 mìnutes. 
4. Rìnse the spìnach wìth cold tap water. Draìn usìng your hands to squeeze all the remaìnìng water. You should obtaìn about 2/3 cup (160 g) of packed cooked spìnach leaves. ìf you are usìng frozen spìnach, defrost and measure thìs quantìty.
5. .......
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