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.
Lisa says
I’m getting ready to make these for a party saturday afternoon. I want to make them today (wednesday) and freeze them. How long do you bake frozen spinach balls for? do you freeze baked? or can I freeze them raw.
You could do either. My preference would probably be to freeze them unbaked. I would place them on a wax lined sheet of paper and freeze for four hours. Then transfer the frozen balls to an air tight container and back in the freezer. I would suggest baking them for about 10 minutes longer than the original time called for when baking from frozen, but keep a close eye on them. An instant read thermometer would also be helpful to make sure they have an internal temperature of about 145.
Lesley says
Can I substitute fresh spinach – and is the quantity the same?
Thanks
You would need to cook it down first. I would suggest using this post as a guide: https://www.spendwithpennies.com/how-to-substitute-fresh-spinach-for-frozen/
Vickie says
Is there a dippy sauce for these?
I don’t ever use a dipping sauce with these, but I know some who love using Ranch Dressing or Cocktail Sauce.
Eileen says
They are easy to make! I used Italian bread crumbs and Feta cheese.
Delicious!
So glad you liked them!
Jasmine says
I am wondering if you could use stove top stuffing?
Yup!
Glenda Froelick says
Hi
I was wondering if using chopped fresh spinach would work in this recipe???
Let me know what you think
Glenda
You would need to cook it down first. I recommend using this tutorial: https://www.spendwithpennies.com/how-to-substitute-fresh-spinach-for-frozen/
linda says
do you really mean !
1/2 tablespoon blk pepper ? I haven’t mase them yet but seems like a lot of pepper :)
linda K
Yup, that’s correct. It’s the same as 1 1/2 teaspoons.
Nancy says
Are these spinach balls served hot or cold
I typically serve them warm, but they are delicious both ways.
Katherine Smith says
Hi, I want to make the spinach balls tomorrow and I started doing the prep and I chopped 1/2 a big onion -it seems like way too much onion. Can you please tell me approximately how much onion – is it a half a cup or 1 cup of small diced onion?
If you are using a large onion, I would suggest only using 1/4 of it. But I will tell you that you could leave the onion out completely and it will still work and still be delicious, so don’t stress too much over how much goes in.
Maxine Moates says
HOW do you squeeze out the water from the thawed spinach. I tried it with a dish towel and ended up with a big mess. Just threw it away. Thanks.
I usually use a clean kitchen towel! Toss the thawed spinach in there, spin it into a ball, and then squeeze. Make sure it is a towel that you are fine with being a little stained green just in case.