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Easy Spinach Balls

4.96 from 173 votes
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posted: 12/11/17

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

These Spinach Balls are the perfect appetizer! They are delicious, easy to make, and an appetizer recipe that everyone will want the recipe for.

On a white plate and lined up are the Spinach Balls which is a golden brown color.

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.

Reader Review

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.

Between someone's index and thumb, the Spinach Ball has a small bite mark out of it.

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.

  1. Preheat the oven. Recipes always work better when they go into a fully hot oven.
  2. 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.
  3. 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.
  4. Bake and enjoy!
TOP PICK

Cookie Scoop

This 1 1/2 tablespoon cookie scoop is perfect for making quick work of turning these into spinach balls.
Product Image

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

Learning how to make breadcrumbs is as easy as opening your oven. This is a simple recipe, with an option for making them seasoned, perfect for when you run out of 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

Can I use fresh spinach?

I have not made this recipe using fresh spinach, but always direct people here to make that swap.

Can I freeze these?

Yes! See my directions for freezing above.

Do you have a dipping sauce to go with these?

I do not, though I know many people enjoy them with ranch dressing, aioli, or yogurt sauce.

Do you serve these warm or cold?

I always serve these warm, but they are absolutely delicious cold as well.

Can these be made gluten-free?

I have not tested these with gluten free breadcrumbs, but I have had readers who have with good results.

On a white plate and lined up are the Spinach Balls which is a golden brown color.

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.

This Spinach Ball appetizer has been passed down from friend to friend! And now you get to make them too!
4.96 from 173 votes

Spinach Balls

Serves: 24 balls
(tap # to scale)
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
These Spinach Balls are the perfect appetizer!  They are delicious, easy to make, and more healthy than your average appetizer.

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.
Serving: 1ball Calories: 90kcal (5%) Carbohydrates: 8g (3%) Protein: 4g (8%) Fat: 5g (8%) Saturated Fat: 3g (19%) Monounsaturated Fat: 1g Cholesterol: 34mg (11%) Sodium: 232mg (10%) Potassium: 98mg (3%) Fiber: 1g (4%) Sugar: 1g (1%)
Author: Lisa Longley
Course: Appetizer
Cuisine: American
This Spinach Ball appetizer has been passed down from friend to friend! And now you get to make them too!

did you make this

Spinach Balls

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions

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  1. Cathy says

    5 stars
    These are really good and truly easy to make. Everyone wanted the recipe.
    Are you able to freeze the unbaked, rolled balls? Whst about baked balls?
    I made mine a little bigger. How can you tell when they are done?

    • Lisa Longley says

      I would suggest baking them and then freezing them. If they are just a small amount bigger you will likely only need a minute or two more and they are done when they start to turn golden brown.

  2. Michelle says

    Hi. Could you please tell me what size cookie scoop is needed?

    • Lisa Longley says

      I like making these with a 1 1/2 tablespoon scoop.

  3. Noelle says

    5 stars
    Delicious!! Have you tried them in an air fryer?? Think I’ll attempt that next time.
    Thank you!

    • Lisa Longley says

      I’m sorry, I haven’t. But I’m sure it would be delicious!

  4. cATHY says

    2 stars
    I made these for the first time and they were too hard after I baked them for the calculated thirty minutes @ 350. I’m uncertain how to keep them moist when fully baked since I followed the exact directions.

    • Lisa Longley says

      I’m so sorry these didn’t work out for you. Is it possible the butter or egg got left out? Its hard for me to understand what could have changed to give the results your describing.

  5. Sandy says

    If u freeze them after baking what is the best way to reheat them when you want to serve them. Do u defrost them first or just reheat them from a frozen state? What temp and for how long? Thx!

    • Lisa Longley says

      You could reheat them from frozen or thaw them first. Either way toss them in the oven at 350 in a covered container for 15 to 25 minutes. It will be the shorter end if they are thawed, and the longer end if they are still frozen.

  6. Robin Miller says

    Could you substitute fresh spinach? If so, how much?

  7. Karyn says

    I’m wondering if you could just crush the cubed stuffing or pulse in a blender? Also, would it work with adding feta cheese?

    • Lisa Longley says

      I haven’t tried that with the cubed stuffing, though I think it could work. I’m not sure about feta in these. I think they are pretty great as is, but certainly something that could be tested.

  8. Henrietta Bojorquez says

    Can I also freeze these Spinach Balls?

    • Lisa Longley says

      Yup! These freeze really well.

  9. Paula Plotkin says

    Can I form and bake the rest of the batch I made 4 days ago? They have been in the frig in airtight container

    • Lisa Longley says

      At four days it’s still fine, much further than that and you will want to toss the mixture.

  10. Kim Wiggins says

    5 stars
    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.

    • Lisa Longley says

      I’m so glad you enjoyed it as much as I do!

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