Spinach Balls

Don’t let the name of this appetizer turn you off! If they were to be named correctly, they would really be called butter, cheese,  and stuffing balls with a little spinach. My mother would often make spinach balls during the holidays when I was growing up. I would always eat them by the handful, and I actually thought that I was eating something healthy because they were green. I wondered how something so healthy could taste so good, but then when I made them for the first time several years back, I realized that the spinach balls tasted so good to me because they are made with herbed stuffing, melted butter, and Parmesan cheese. When we have guests over or I host a party, I think it is fun to serve spinach balls as a side to our meal.

If you would like a tasty appetizer or side to serve at a party or a dinner, try these spinach balls. They are easy to make and delicious. Yes, they are not a very healthy option, but since they are so small you don’t have to feel too guilty about eating a couple. Enjoy!

Recipe for Spinach Balls


2 10-ounce packages of frozen chopped spinach
2 cups of dry herbed stuffing mix3/4 cup of grated Parmesan cheese
1 tsp. of finely chopped yellow onion (or 1/4 tsp. of dried minced onion flakes)
1/4 tsp. of garlic powder
1 1/2 tsp. of thyme
4 eggs, slightly beaten
3/4 cup (1 1/2 sticks or 12 Tbsp.) of unsalted butter, melted
Salt and pepper


Cook the spinach according to package directions. Then place in a colander to cool and drain very well, squeezing as much as you need to so you can get all the excess moisture out.
Put all the ingredients into a bowl. Use a fork to mix well. Cover the bowl and place in the fridge for a couple hours.
Preheat the oven to 300 degrees. Line a baking sheet with foil. Use a cookie dough scoop and your hands to shape the spinach mixture into 1-inch balls. Place on the lined baking sheet and then place in the oven for about 30 minutes, watching carefully so they do not burn. Remove from oven and serve warm. Store leftovers in an airtight container in the fridge. You can eat them cold or zap in the microwave for about 15 – 20 seconds first.

Recipe adapted from: Vineyard Seasons: More from the Heart of the Home, by Susan Branch 
Recipe makes approximately 3 – 4 dozen. 


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