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.
Barb says
I would like a good dipping sauce for these. I have been making them for years but I use stove top stuffing mix.
I definitely need to add a dip for these to my to make list!
Stacey says
Should it be unsalted butter?
Yes, I used unsalted
Terry says
Can you use fresh spinach in this recipe?
I haven’t tried fresh spinach in these, but I think it would work fine! You would just need to make sure that you really got out all of the moisture and you cooked down enough to get 10 ounces. That said, this is one of the most forgiving recipes I have on my blog. Let me know how it goes!
Wendy Genaros says
Can you use feta cheese i this recipe?
I haven’t tried these with feta, but this is such a flexible recipe, I bet it would work.
Shelley says
I used the stove top stuffing mix as bread crumbs but I took a roller and crush them I guess you could also put them in a food processor. And make bread crumbs out of them.
Renee says
Can I use gluten free bread crumbs for this recipe, my daughter in law loves these but has Celiac now?
I don’t have experience with using gluten free bread crumbs, but I would imagine that they would be fine. This is a very flexible recipe.
Amber says
ONE ball is 133 calories? Is that correct?
Amber, thank you so much for bringing this to our attention. Our team definitely made a mistake here. It is 90 calories a ball.
Cece says
I’ve made these for years from my grandmas recipe. They freeze well.
These are better with butter, as my recipe used shortening
( yuck )
I always double those if you’re going to go to all the effort.
We’ve had to use the spinach packages (12oz) can’t find the bricks anymore. Still was amazing and we always add minced garlic (out of the jar)
Along with the powder.
I’ve also added a tad of mustard before (standard yellow) just gives it a different bite!
Enjoy!
*Trying them next with cornbread stuffing and fennel.
TJ says
Absolutely love this recipe! I have never made them ahead of time though – how do you think they would do overnight in the fridge?
These are amazing as left overs!
Angela says
Can these be made ahead of time? Can they be frozen?
These can be rolled ahead of time, and then baked right before serving. That would be my preference for making ahead. They do make really good left overs though and yes they can be frozen.