These Spinach Balls are the perfect appetizer! They are delicious, easy to make, and an appetizer recipe that everyone will want the recipe for.
So this Spinach Balls recipe has kind of a funny story behind it. This is a recipe that came from my good friend’s mom. Like a second mom to me growing up, living just a few houses down. Anyway, this was a recipe that I’ve had at baby showers, and bridal showers, one of those recipe that you are like, “Oh, I’ll try this,” and then 80 spinach balls later you decide you are in love.
The other day I was thinking about this recipe and asked my friend if her mom was okay with me posting it on my blog. She told me she would ask and then a few minutes later I got this message about how her mom originally struggled to get the recipe from a friend.
It was hard for her to get the recipe but she believes “recipes are for sharing!” so she’s happy to give it out. To anyone and everyone.
I kind of believe that recipes are for sharing too.
I haven’t had spinach balls in about 30 years. So glad I came across this recipe. It was so easy to make and soooo good. Didn’t have thyme, so used Italian seasoning. This is a keeper.
The Most Forgiving Spinach Balls Ever
Here’s the funny part.
The first time I made this recipe after getting it from her, I left out the butter! I took them out of the oven and they looked dry and that’s when it hit me – THE BUTTER! I sent my friend a text telling her what had happened and she responded,
That’s so funny! Mom just did the same thing on Thanksgiving!
She went on to say that one of the great things about this recipe is that you can totally forget ingredients and they still work – they’ve forgotten the cheese and the bread crumbs before.
Sure, not quite as good, but still delicious.
Guys, I ate like five butter-free spinach balls.
How to Make Spinach Balls
This is a brief overview of how easy this recipe is. For the full recipe with all of the ingredients and measurements, see the recipe card at the bottom of the post.
- Preheat the oven. Recipes always work better when they go into a fully hot oven.
- Combine all of the ingredients. This recipe is so simple and easy to make. You really do just toss everything together in a large mixing bowl.
- Roll into balls. I like using a cookie scoop to make this recipe. It makes all the balls the same size so they bake evenly.
- Bake and enjoy!
Cookie Scoop
Tips and Tricks
There are a few tips that help make this recipe turn out perfect.
- Squeeze all the water out of the spinach. Make sure that when you thaw your frozen spinach you squeeze out all of the water. I like to put it in a clean dish towel and squeeze the water out that way.
- Be sure to dice your onions very small. The first time I made this, I didn’t dice them small enough and it makes it difficult to roll them, plus, big chunks of onions.
- Use cookie scoop to help make the spinach balls. This helps make the balls more quickly and more uniform.
- Substitute breadcrumbs for stuffing mix. The original recipe called for stuffing mix (not the cubed kind), but I found that hard to find, so I used bread crumbs instead. Feel free to sub the stuffing mix back in if you find it!
- Double the recipe. This recipe makes 24 spinach balls. The original was double that. So definitely make double if you are only having one other appetizer. Your guests will be so happy you did.
How to Make Breadcrumbs
Making Ahead
If you are making these for a party, you can definitely make them ahead of time. After forming them into balls, place them in the refrigerator. When you are ready to bake pop them in the oven. They can be made up to 24 hours ahead of time.
Storing Leftovers
Leftovers can be stored in the refrigerator in an airtight container for up to four days. These are delicious cold. They also can be reheated int he microwave or in the oven, covered.
Freezing Leftovers
Leftover spinach balls that you want to freeze should be placed on a wax paper lined baking sheet. Freeze them for a few hours and then transfer them to an airtight container. Return them to the freezer and keep them frozen for up to three months.
When you are ready to eat your frozen spinach balls, bake them for 20 to 30 minutes in an oven preheated to 350 degrees Fahrenheit.
FAQ
I have not made this recipe using fresh spinach, but always direct people here to make that swap.
Yes! See my directions for freezing above.
I do not, though I know many people enjoy them with ranch dressing, aioli, or yogurt sauce.
I always serve these warm, but they are absolutely delicious cold as well.
I have not tested these with gluten free breadcrumbs, but I have had readers who have with good results.
Three More Appetizers
Appetizers are my absolute favorite. These spinach balls are perfect around the holidays, and the following three recipes go with them really well.
If you make this these delicious Spinach Balls, or any of my other recipes, please leave me a comment and let me know what you think.
Spinach Balls
Ingredients
- 3 eggs beaten
- 10 ounces frozen chopped spinach thawed and drained well (283 grams)
- 6 tablespoons butter melted (84.75 grams)
- 1 teaspoon garlic powder
- 1/2 tablespoon black pepper
- 1/4 teaspoon ground thyme
- 1/2 teaspoon salt
- 1 1/2 cups Italian seasoned breadcrumbs see note (168 grams)
- 1 cup Parmesan cheese grated (100 grams)
- 1/2 yellow onion diced very small
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a baking sheet and set aside.
- Combine all of the ingredients in a large bowl.
- Using a 1 1/2 tablespoon cookie scoop, make 1 inch balls. Place them on the baking sheet. Bake for 30 minutes or until they are golden brown. Serve and enjoy them while warm.
Penny Simmons says
Definitely making these again!
I’m so glad you liked them!
Cheryl says
Can I substitute canned spinach for the frozen? I already have this on my shelf.
I’m so sorry, I don’t have experience working with canned spinach. I would imagine that as long as you get all the liquid out it will work great.
Lori says
I used canned spinach it worked out delish I drained the spinach really dry and then used about a little more than half a can but not the whole can work great followed the recipes to the tee….
Lori says
Are the spinach balls to be served warm or cold
I always serve them warm, but they are also delicious cold.
L says
I did make these but found the mixture to be very dry and crumbly. I also thought they were too salty. I ended up adding another beaten egg to moisten them.
Not sure I’d make them again.
I’m not quite sure what happened here, but it sounds like something was off with the mixture.
Beth says
I’m making these tonight and I’m wondering if they are meant to be served hot or cold or room temperature?
I usually serve them warm, but they are delicious cold as well.
Barb says
Can I use fresh spinach.
You can but you will need to cook it down first. I love this post as a guide: https://www.spendwithpennies.com/how-to-substitute-fresh-spinach-for-frozen/
Diane Bauer says
Have you ever made ahead and frozen them to be heated up later?
I haven’t personally, but I have had lots of readers do this with great results.
Tori says
do you know how many calories these are ?
Hi Tori! There is nutritional information at the bottom of each recipe card if you click the little down arrow. Each ball is 90 calories.
Alison says
Can you make the mixture ahead of time ( a day or two), refrigerate it, then form the balls and bake day of party?
I would probably roll them out in advance as well. I wouldn’t make them much more than 24 hours in advance for the best results and flavor.