These golden, cheesy little bites with hidden spinach inside are the kind of appetizer that disappears before you even finish putting them on the table. I started making Spinach Balls years ago when I needed something that would get my kids to actually eat vegetables, and they worked like magic. The stuffing mix gives them a savory, herb-packed flavor, the Parmesan adds richness, and nobody even notices they're eating a full serving of spinach.
If you love easy party appetizers, these pair beautifully with my Turkey Pinwheels for a finger food spread, or serve them alongside Deviled Potatoes for a fun potluck lineup. For heartier options, try my Ultimate Club Sandwich or Chicken Piccata.
Why You will Love This Spinach Balls
This spinach balls recipe is a total crowd-pleaser for so many reasons. First, it's simple. You just mix everything together, roll it into balls, and bake. There's no complicated technique or special equipment required.
Second, they're kid-friendly. The spinach is completely hidden inside, and the flavor is savory and cheesy without being too strong. Even picky eaters love these.
Third, they're perfect for parties. They're bite-sized, portable, and can be made ahead. You can bake them fresh or freeze them unbaked and pop them in the oven whenever you need them.
Jump to:
Spinach Balls Ingredients
Everything here is simple and easy to find.
See Recipe Card Below This Post For Ingredient Quantities
- Butter: Melted and cooled, it adds richness and helps bind everything together. Make sure it's cooled slightly before mixing so it doesn't scramble the eggs.
- Frozen chopped spinach: The base of the recipe. Frozen spinach is convenient, affordable, and packs a lot of nutrition into each bite. Make sure to drain it really well.
- Stuffing mix: The secret ingredient. Use Stove Top cornbread stuffing for the best flavor. It adds savory herbs, a little sweetness, and gives the spinach balls their signature texture.
- Italian seasoning: Adds a blend of dried herbs like oregano, basil, and thyme that complement the spinach and cheese.
- Garlic powder: Adds a savory, garlicky note without being too strong.
- Yellow onion: Finely diced and mixed into the batter, it adds sweetness and a little sharpness.
- Eggs: Beaten and mixed in, they help bind everything together and give the spinach balls structure.
- Parmesan cheese: Shredded and mixed into the batter, it adds a salty, nutty richness that makes these taste cheesy and indulgent.
How to Make Spinach Balls
Here's how to put these together, step by step.
- Preheat oven: Set your oven to 375°F. Melt the butter in a small saucepan over low heat or in the microwave, then set it aside to cool slightly while you prepare the other ingredients.
- Prepare spinach: Cook the frozen chopped spinach in the microwave according to the package instructions, usually about 5 to 7 minutes. Let it cool for a few minutes, then transfer it to a colander or wrap it in a fine mesh cheesecloth. Squeeze out as much liquid as possible. This step is really important because if the spinach is too wet, the balls won't hold together.
- Mix ingredients: In a large bowl, combine the drained spinach, stuffing mix, melted butter, Italian seasoning, garlic powder, finely diced onion, beaten eggs, and shredded Parmesan cheese. Use a spoon or your hands to mix everything together until it's fully combined and holds together when squeezed.
- Form balls: Using a spoon or medium cookie scoop, scoop out portions of the mixture and roll them between your palms into small balls, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper or non-stick aluminum foil, spacing them about an inch apart.
- Bake: Place the baking sheet in the preheated oven and bake for 17 to 20 minutes, until the spinach balls are lightly golden brown on the outside and firm to the touch.
- Serve: Let them cool for a few minutes, then serve warm or at room temperature.
Substitutions and Variations
These spinach balls appetizer bites are flexible, so you can customize them to your taste.
Stuffing mix: If you don't have cornbread stuffing, you can use regular herb-flavored stuffing or even panko bread crumbs mixed with a little Italian seasoning.
Cheese: Swap the Parmesan for shredded mozzarella, sharp cheddar, or a blend. You can also add ricotta cheese for a creamier texture (spinach and ricotta balls).
Fresh spinach: If you want to use fresh spinach instead of frozen, you'll need about 1 pound. Cook it in a skillet until wilted, let it cool, and squeeze out all the liquid before using.
Onion: If you don't like onion, you can leave it out or replace it with finely chopped green onions or shallots.
Gluten-free: Use gluten-free stuffing mix or gluten-free bread crumbs to make these gluten-free.
Add-ins: Mix in some cooked, crumbled bacon, sun-dried tomatoes, or finely chopped bell peppers for extra flavor.
Spice level: Add a pinch of red pepper flakes or cayenne pepper if you want a little heat.
Equipment
You don't need anything fancy to make these spinach balls.
- Fine mesh cheesecloth or colander: For draining the spinach. A cheesecloth gives you the most control and helps you squeeze out every last bit of water.
- Medium cookie scoop or spoon: For portioning the mixture evenly. A cookie scoop makes them all the same size, which helps them cook evenly.
- Baking sheet pan: For baking the spinach balls. Line it with parchment paper or non-stick foil for easy cleanup.
- Small saucepan or microwave-safe bowl: For melting the butter.
Storage and Reheating Tips
These are perfect for making ahead, which is one of the reasons they're so great for parties.
Refrigerator: Store cooked spinach balls in an airtight container in the fridge for up to 5 days. Reheat them in the oven at 350°F for about 10 minutes, or in the microwave for 30 to 60 seconds.
Freezing (cooked): Let the cooked spinach balls cool completely, then transfer them to a freezer-safe bag or container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 15 to 20 minutes.
Freezing (unbaked): You can also freeze the spinach balls before baking. Roll them into balls, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake from frozen at 375°F for 22 to 25 minutes.
Serving: These are delicious warm or at room temperature. If you're serving them at a party, you can keep them warm in a slow cooker on low.
What to Serve with Spinach Balls
Spinach balls are versatile and pair well with lots of different foods.
Serve them as a party appetizer alongside other finger foods like Turkey Pinwheels, Deviled Potatoes, or veggie platters with dip. They also work great with chips and salsa, cheese and crackers, or a simple green salad.
For a bigger meal, pair them with Ultimate Club Sandwich, Asian Noodle Salad, or Turkish Eggs for a fun brunch or lunch spread.
They're also perfect for kids' lunches. Pack them with some baby carrots, grapes, and a small container of ranch or marinara for dipping.
Expert Tips
Here are a few tricks to make sure your spinach balls turn out perfectly every time.
Drain the spinach really well: This is the most important step. If the spinach is too wet, the balls won't hold together and will be mushy. Squeeze out as much liquid as you possibly can.
Use cornbread stuffing: Stove Top cornbread stuffing has the best flavor and texture for this recipe. If you use a different brand or flavor, the taste might be a little different.
Let the butter cool: If you add hot melted butter to the eggs, they'll scramble. Let it cool for a few minutes before mixing.
Roll them evenly: Use a cookie scoop to make sure all the balls are the same size. This helps them cook evenly and look uniform on the platter.
Don't overbake: Pull them out of the oven as soon as they're lightly golden. If you bake them too long, they'll dry out.
Make ahead: These are great for meal prep. You can make a big batch, freeze them, and bake them whenever you need a quick snack or appetizer.
FAQ
To make crispy spinach balls, make sure the spinach is very well drained so the mixture isn't too wet. Roll the balls tightly so they hold together, and bake them on a parchment-lined baking sheet at 375°F for 17 to 20 minutes until golden brown. You can also brush them lightly with melted butter or spray them with cooking spray before baking for extra crispness.
For diabetics, it's best to cook spinach in ways that don't add a lot of extra sugar or starchy fillers. Sautéing spinach with olive oil, garlic, and a pinch of salt is a great option. Steaming or blanching spinach and serving it with lemon juice and a little Parmesan is also healthy. These spinach balls can be made more diabetic-friendly by using whole wheat or low-carb stuffing mix and reducing the butter slightly.
To cook spinach balls, preheat your oven to 375°F. Mix drained, cooked spinach with stuffing mix, melted butter, eggs, cheese, onion, and seasonings. Roll the mixture into small balls and place them on a lined baking sheet. Bake for 17 to 20 minutes until lightly golden brown. Serve warm or at room temperature.
Yes, diabetics can eat sautéed spinach. Spinach is low in carbohydrates and high in fiber, which makes it a great choice for managing blood sugar levels. Sautéing it with olive oil, garlic, and a little salt is a healthy, diabetic-friendly preparation. Just avoid adding sugary sauces or excessive amounts of butter.
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Pairing
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Spinach Balls
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Melt the butter in a small saucepan or microwave and let it cool slightly.
- Cook the chopped spinach according to package directions, usually 5–7 minutes in the microwave. Allow it to cool, then squeeze out all excess moisture using a fine mesh cloth or colander.
- In a large mixing bowl, combine the squeezed spinach, stuffing mix, Italian seasoning, garlic powder, diced onion, beaten eggs, parmesan cheese, and melted butter. Mix thoroughly until evenly combined.
- Scoop the mixture with a cookie scoop or spoon and roll into small balls with your hands. Place the balls on a parchment-lined baking sheet, leaving space between each.
- Bake in the preheated oven for 17–20 minutes, until lightly golden on the outside. Remove and let cool slightly before serving.
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