Spinach Balls are always a crowd-pleasing party favorite. With
the delicious combination of spinach and stuffing mix, who can resist?
This recipe had me at stuffing. I love stuffing.
Not that these spinach balls have absolutely anything to do with Thanksgiving, nor should I be even thinking about Thanksgiving in July, but stuffing is my favorite Thanksgiving food.
So mixing seasoned stuffing with a whole lot of spinach and turning it into a two-bite little spinach ball treat? Oh, yes, ... I'm all about that.
Besides their great flavor, a huge bonus of these Spinach Balls is that they're freezer-friendly. They work very well to be made ahead, frozen, and then just quickly reheated in the oven or the microwave. Which makes them perfect quick-grab party or snacking fare.
Spinach Balls are always a crowd-pleasing party favorite.
I love dishes that are freezer-friendly like that, allowing me to be at-the-ready with tasty treats. With summertime company coming soon, that's what I need.
I whipped up a batch of these little gems this week and popped them in the freezer. That way I can grab out just a few as I need them for a quick appetizer when my company's here. Perfect!
So just how do we make these Spinach Balls? It's easy.
Simply combine some seasoned stuffing crumbs, a whole lot of frozen spinach (well-drained, of course), onion, eggs, melted butter, and some Parmesan.
Then roll the mixture into little spinach balls and place them on a baking sheet. I sometimes use a cookie scoop to help keep the size of the spinach balls consistent. Rolling the balls does take some time, but time well invested for tasty appetizers!
Pop the spinach balls in the oven for a little bit. They'll bake up into
these really yummy stuffing balls!! ... uh, I mean Spinach Balls.
Yes, that's what they are ... Spinach Balls. But maybe, just
for me, I'll start calling them Stuffing Balls.
I whipped up a batch of these little gems this week and popped them in the freezer. That way I can grab out just a few as I need them.
Once baked, serve them immediately. Or, refrigerate or freeze them for
serving up at a later time. I like to package them in ziploc bags to pop
in the freezer. That way, they're ready when I need to quick-grab a
party treat. Or for when I'm prepping in advance for entertaining or a
dinner party.
So if you're looking for a great party favorite, whip up a batch of these tasty Spinach Balls.
They're always a crowd-pleasing favorite nibble.
With a delicious combination of spinach and stuffing mix, who can resist?
Check out these other fun & tasty little bites:
Yield: about 60
Spinach Balls
Spinach Balls are always a crowd-pleasing party favorite. With the delicious combination of spinach and stuffing mix, who can resist?
Prep time: 30 MinCook time: 20 MinTotal time: 50 Min
Ingredients
- 2 (10 oz.) packages frozen spinach, thawed & well-drained
- 2 small onions, very finely chopped (we use a food processor)
- 2 1/4 c. stuffing with herbs (we use Pepperidge Farm)
- 6 eggs, beaten
- 1/2 c. butter, melted
- 1/2 c. Parmesan cheese
- 2 tsp. garlic salt
- 1 tsp. black pepper
Instructions
- Drain spinach very well.
- In a mixing bowl, mix together all ingredients until well combined.
- Form into about 1" balls; place on a baking sheet sprayed with non-stick cooking spray.
- Bake at 350℉ for 20 minutes.
- Serve hot or at room temperature.
TRACEY'S NOTES:
- To drain the spinach, I thoroughly squeeze out the water with my hands, or press the spinach between layers of paper towels.
- Spinach balls may be frozen, either baked or unbaked. (We always freeze ours baked.)
- To cook baked frozen balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350℉ for about 8-10 minutes.
- To cook unbaked frozen balls: Remove from freezer 30 minutes before cooking. Bake as directed (350℉ for 20 minutes).
Images and text ©The Kitchen is My Playground
Affiliate links are included in this post. I receive a small amount of
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cost to you. Thank you for supporting The Kitchen is My Playground when
you shop at Amazon.com.
Mmm, I love stuffing, too. Sometimes I skip the turkey and potatoes and just take an extra helping of stuffing on Thanksgiving. I think I'd love these little balls.
ReplyDeleteWhat a wonderful recipe, and a great party food! Thanks for linking these up to my Super Bowl Eats and Treats Party!
ReplyDeleteWhat a different take! I make something called Spinach Balls, too, but they don't have breadcrumbs. Instead I use a baking mix, usually gluten-free Bisquick. Fun recipe!
ReplyDeleteThese were excellent! Made them for a dinner party tonight & everyone loved them! Thanks for sharing!
ReplyDeleteAre these just pop in your mouth or would they be good with sauce?
ReplyDeleteThey are FABULOUS just pop-in-your-mouth! But I do believe they would also be good with a dipping sauce ... I would go with something kind of light if you did pair them with a sauce. Or, perhaps something with a bit of spicy kick ... like maybe a mild horseradish sauce. Enjoy!
DeleteThey are great with a chutney sauce. I serve coriander and tamarind. This is how a fabulous Indian restaurant serves them, and I used to buy them to take to parties/dinners for appetizers with these sauces. People went wild for them even when they were unfamiliar with or had a notion that they wouldn't like Indian food. Now I make my own balls (so I always have some) and buy the sauces. BTW - I have always cooked the spinach, but will try using it raw per this recipe - it will sure save some time. It also looks form the photo like the croutons are a bit crushed - another good idea to blend better.
DeleteI love these! I have tried them with every flavor of stuffing. My family likes the herb stuffing the best. They are always gone at our church dinners too.
ReplyDeleteCan not WAIT to try these...:)
ReplyDeleteThis looks so very good--I love spinach and stuffing both, so I imagine this must be quite wonderful!
ReplyDeleteGreat recipe and one more feature on the RecipeNewZ Facebook page: http://www.facebook.com/RecipeNewZ
ReplyDeletePartying from Recipe for my Boys. Thank you for sharing this recipe. These look delicious and I'm all for freezing and having things on hand. They look easy to put together.
ReplyDeleteWe may have met by chance...but we become friends by choice.
http://simpleesue.com/try-one-new-recipe-a-week-best-pa-dutch-apple-dumplings
i just made these for a Sunday dinner we're having with a turkey and mashed potatoes, everyone loved them! i even managed to please the biggest critic, my ten year old brother! i think Im going to make them and bring some to thanksgiving dinner! thanks for the recipe! love your page :)
ReplyDeleteThanks for sharing at Thursdays Treasures. Love that you used stuffing. What a great idea.
ReplyDeleteThese look scrumptious! Can't wait to try them but not sure whether they are served hot or cold? All posts just say they served them. I need to take something but I have no way to keep them hot or warm. Help!! thanks and Happy Thanksgiving to you and yours & all posters too!
ReplyDeleteIdeally, serve them straight from the oven ... but they're good at room temperature, too. Enjoy!
DeleteTry them with a spicy mustard, they are amazing that way! I make a slightly modified version of these every year for Thanksgiving and they always disappear
ReplyDeleteThat sounds yummy!
DeleteWonder if there is a way to use fresh spinach to make this?
ReplyDeleteI'd like to know, too!
Delete
ReplyDeleteHello
I saw your recipe for spinach balls and I love it. I write from Mallorca and my English is not very good. I have only one question: in the bowl, when you have all the ingredients unmixed yet, there is one ingredient that seems right bread or something similar. It is an ingredient that I see in the list. Could you tell me who is?. The balls have a look appetizing.
Thanks for your answer.
The 'stuff' in the bowl that looks like bread is the stuffing with herbs mix ... it's basically dried bread crumbs seasoned with some dried herbs. Here in the United States, we buy the mix at the grocery store. If it's not available where you are, you could try making your own bread crumbs with stale bread. Thanks so much for reading The Kitchen is My Playground!
DeleteOr I bet you could use crushed crackers instead.
DeleteA la mallorquina/Ãn, lo que ves es lo que se usa en Estados Unidos como relleno para el pavo de Acción de Gracias o en Navidad. En mi pais lo conseguimos porque pertenecemos a E.U. Básicamente es pan seco trozeado pequeñito con distintas especias como tomillo, salvia, romero, perejil, polvo de ajo, polvo de cebolla, etc. Es un producto americano por lo cuál no creo que se consiga en Mallorca pero creo que hecho en casa quedarÃa buenÃsimo. Soy puertorriqueña, hija de Salmantina. Toda mi familia materna vive en España. Espero haber sido de ayuda. Saludos desde Puerto Rico.
Deleteit looks like grated Parmesan cheese that closely resembles the stuffing in color
DeleteMy mom always made these for parties and always a hit. I make a half batch and put in my casserole dish and bake for the same time and serve it as a side dish..... also I found that if you make them and place them in a slow cooker with foil layers they stay warm for pot lucks and such, but they are just as fabulous at room temperature.
ReplyDeleteOoo, thanks for the slow cooker with foil layers tip!
DeleteWhere did this recipe come from? Can you please post your references?
ReplyDeleteThe source is noted right below the recipe title ... 'a friend.' I have no idea where she got the recipe.
DeleteI think it is an original way to eat spinachs !!!
DeleteThis is a very old recipe. I was making these 30+ years ago, and it is still a favorite. A honey mustard sauce is good with these.
DeleteVicky
Do you prepare the stuffing as per directions on package first or pour in the dry ingredients?
ReplyDeleteYou use the stuffing mix dry. Enjoy!
DeleteOh wow, I had all the ingredients on hand except the pepperidge farm so I crunched up some seasoned croutons. Still good though. I will surely make this again. :) Thanks for the recipe.
DeleteJust made these and they are FABULOUS!!!! Thanks so much for sharing!!!
ReplyDeleteThese tasted delicious. I had a little problem because the stuffing mix I got was cubed. I usually make stuffing from scratch so I had never bought mix before and didn't know there was difference! :( They still came out great, just needed to add a bit more stuffing to make them come together. Thanks for sharing the recipe!!
ReplyDeleteThese are delicious!! I made them for my granddaughter's graduation party, and everyone loved them. I pre-baked and froze them. The day of the party all we had to do was reheat them. They looked so pretty on the serving tray as well. Thanks so much for the recipe, Tracey.
ReplyDeletePlease lt me know if you use fresh Parmesan or in the can?
ReplyDeleteI used shredded Parmesan I buy pre-shredded in plastic containers at the grocery store. I suppose 'the can' would work, but I much prefer fresh or non-can shredded. Enjoy!
DeleteI made these for Christmas Eve at my house. I thought after reading all the comments that these would be a big hit. Nope they weren't. They taste OK but they aren't fabulous. I don't think even a 1/4 of them were gone.
ReplyDeleteThat's one of the many beauties of our world ... we all have different tastes! :-)
DeleteThis comment has been removed by the author.
DeleteThese look like a great upgrade for stuffing balls :)
ReplyDeleteThese look fabulous! I am excited to be featuring them Thursday night at Tickled Pink Times Two! I can't wait to see what else you link up :)
ReplyDeleteHappy New Year!!
Thank you, Tracey! These were very loved at our Super Bowl party :)
ReplyDeleteCan you use fresh spinach instead of frozen? If so, any modifications that need to be made? Thank you!
ReplyDeleteAnd I wonder if you can use fresh garlic instead of garlic salt?
DeleteI've never tried making them with fresh spinach, so I'm not really able to speak that. I would imagine it could be worked out! You can probably use fresh garlic just fine. If you try these changes out, let me know how they go!
DeleteI'm wondering if they reheat well. I'm going to make these next Thursday night for a potluck on Friday.
ReplyDeleteYes, these reheat very well. Just pop them in the oven for a few minutes 'til heated through.
DeleteEnjoy!
Stuff this in a mushroom cap and bake, talk about kicking it up a notch.
ReplyDeleteSomeone commented above about using fresh spinach! She said she had to adjust the ingredients a bit, they were too moist, and she added an extra cup of stuffing, but they turned out very good! I have bad hands and squeezing most anything is a real challenge for me, I'm thinking fresh spinach might be the way to go! I'd give it a rough chop before combining with the other ingredients...can't wait to try this! :D
ReplyDeleteI use a rolling pin and paper towels to dry my spinach. Works great, and saves my hands.
Deleteoooohhhhhhh.....stuffing AND spinach!!!! I can't wait to try these.....and in a mushroom cap?????? ooooooooohhhhhh.
ReplyDeleteThat's a really good idea! You could use the big ones too and fill it up, and it could be like a meal!
DeleteI added ground sausage to these and served them for dinner with salad and couscous, and they were very tasty! I added in more of the stuffing to help them stick together. Thank you for the idea, your blog is very nice!
ReplyDeleteI used the parmesen in the can in the grocery deli department. The balls wanted to burn on the bottom when they were cooked for 20 min at 350. Suggestions?
ReplyDeleteMine were too wet to roll into balls so I added another cup of stuffing (as someone mentioned above). The batter was still to loose to roll so I put them in mini muffin pans and made tiny quiches instead
ReplyDeleteI added about a cup of grated mozzarella cheese, they came out great. I like the mini muffin pan idea, going to try that next time. Thanks for a great recipe!
ReplyDeleteI know you said these freeze well, but what about refrigerate? I wanted to serve these for a party tomorrow and wanted to get a head start on the cooking today. Do I still need to freeze them? Or will they be ok in the fridge one day?
ReplyDeleteYes, you can refrigerate these Spinach Balls just fine. Just heat them back up in the oven just before you'd like to serve them. Enjoy! {and have fun at your party}
DeleteJust made these for the kids and though they were skeptical of the green stuff in the stuffing balls, I conveniently was able to call them Leprechaun balls, and there were no more questions asked! (I may or may not have been called the best cook ever by my 6 year old!)
ReplyDeleteDefinitely plug these around St. Patrick's day!
Thank you!
Soooo clever to call them Leprechaun Balls! I LOVE it!!! And I love that huge compliment from your 6 year old ... making memories right there. :-)
DeleteMade these for a party. They disappeared quickly. Absolutely delicious.
ReplyDeleteI'm so glad you enjoyed them, Elaine. That makes me smile!
DeleteDo you can explain what´s stuffing? bread, meat, ...? i´m from Mexico, Thank you.
ReplyDeleteHi, Monica! Stuffing is basically dried, crumbled bread. Seasoned stuffing mix is sold in bags in the grocery store here in the States. If stuffing mix isn't available in Mexico, just use dried bread crumbs and season them with a little bit of salt, pepper, and dried parsley. Enjoy!
DeleteTime is of the essence, could these be microwaved if necessary?
ReplyDeleteTo warm them up after they're baked ... yes. To bake them initially ... I wouldn't advise it.
DeleteSpinach Balls (different every time I make them) are my ABSOLUTE FAVORITE go-to item to consider for picnics, road trip snacks, and cookouts! Why? They are one of those great flavors more complex than raw veggies or fruit that PACKS EXCELLENT NUTRITION and does not require refrigeration! Picnic in the park before a concert, and it's 92°? No problem.
ReplyDeleteI love to vary recipes. Sometimes I make my spinach balls like my sausage balls: spinach (or sausage), grated cheddar, and baking mix. Sometimes I put sausage in my with the spinach balls. Sometimes finely diced jalapenos, or chopped pecans, or finely dice red bell pepper just for a bit of crunch and color. Sometimes a bit of fire (cayenne, Sriracha, etc. Those carry a warning. ;) )
Your recipe looks like a great base recipe, perfected! It's one of the many ways I make Spinach Balls depending on what I have on hand: herbed stuffing mix, or Carbquik, or Bisquick, or nut or seed flours (almond flour, flax, etc.), flour, etc.
I'm becoming quite fond of your site, vetting recipes you create or ones you find elsewhere. Thank you!
That's a lot of great suggestions for variations, Betsy. Thank you so much! I will give some of those a try, for sure.
DeleteWow, how yummy they look!
ReplyDeleteI started making the spinach balls back in the 80s, but used cornbread stuffing. Sometimes I added a little bit of sausage to the mix. If you make the balls about 1" diameter, they look great for appetizers.
ReplyDeleteStuffing? I don´t think I can buy it in Denmark. What do I need to make it my self?
ReplyDeleteSeasoned dry bread crumbs can substitute, no problem.
DeleteI've made these and they came out delicious! The only issue is that they were stocking to the aluminum foil, and also to a baking sheet even though i sprayed vegetable oil on both to avoid this very issue. Do you have any suggestions for me? Thank you for the recipe!
ReplyDeleteI just spray the pan with a little non-stick cooking spray, and then use a thin metal spatula to remove the spinach balls from the pan ... works every time.
DeleteI haven't read any comments on whether anyone had tried these with a ranch sauce or maybe even a queso. Does anyone know how it is or could recommend a good dipping sauce to go with them?
ReplyDeleteI made these this morning for Thanksgiving tomorrow and was lazy, not wanting to measure my spinach so I used a 24 oz bag squeezed dry and several healthy sprinkles of poultry seasoning. As I normally do, I used egg beaters and light butter in place of the full fat ingredients. And whoops, I used about 1 cup of parm cheese, so I didn't need to increase the stuffing mix to account for the extra spinach. I must say, WHAT A FORGIVING recipe! Even with my changes, they came together beautifully and are very tasty. I am sure they will be enjoyed tomorrow dipped in cranberry sauce or gravy. Thanks for a very easy recipe!
ReplyDeleteSounds like you had some fun with this recipe, Stacia!! Glad to hear you enjoyed the spinach balls. And I must say, the addition of poultry seasoning and extra Parmesan sounds yummy. Happy holidays to you!
DeleteOh and I used parchment paper on my cookie sheets with no spray and had no trouble with them sticking. Another lazy hack because then I didn't have to wash the cookie sheets. (grin)
ReplyDeleteThese were very delicious! I served them with a honey mustard dip and my toddler ate his entire plate. I will cut the garlic salt in half next time as they were quite salty, especially without the dip. This recipe is a keeper, thank you.
ReplyDeleteFor a Lifeatatian recipe try using parchment paper instead of spray. Use your own gluten free bread to make the stuffing AND MOST IMPORTANTLY save a life and use an egg substitute Fortunately, there are plenty of egg alternatives.
ReplyDeleteApplesauce. Applesauce is a purée made from cooked applesj not prepackaged
Mashed Banana. Mashed banana is another popular replacement for eggs. ...
Ground Flaxseeds or Chia Seeds. Silken Tofu.
Google it there are tons more!
I think we had something similar in Greece, they tasted like stuffing but not a lot of spinach! Thanks for linking up to the Friday Frenzy.
ReplyDeleteI had to pin this recipe to try one day. I have recently learned to enjoy spinach and these look delicious! Thanks for sharing at #HomeMattersParty
ReplyDeleteLittle balls of yumminess! Pinned!
ReplyDeletewhat an awesome recipe, thank you for sharing
ReplyDeleteJust with the simple way I could have had a great meal to eat. Thank you for sharing the way.
ReplyDeleteI've made these gluten free as I have a friend with celiac. I use gluten free panko in place of the stuffing and just play with extra herbs and spices, parsley, sage, celery seed, season salt, until it tastes good.
ReplyDeleteNot sure if this has been answered but Im wondering what you do after freezing it. Do you have to cook it again?
ReplyDeleteHi there! If you baked the spinach balls before freezing them, then no you do not have to cook them again. You just warm them up ~ in the microwave or pop them in a warm oven for a few minutes.
DeleteI read the notes in your post. Thank you! cant wait to try this recipe
ReplyDeleteWow! What a great recipe, Tracey! I can't wait to try these! Thank you bunches for linking up with us! xoxo
ReplyDeleteThese look absolutely amazing and a different take on stuffing balls. Huge fan of spinach at the moment too! Sim x #MeltInYourMouthMonday
ReplyDeleteThis sounds great, but I see no yield on tne recipe. I will be cooking for 20. Could someone please tell me how much this yields?
ReplyDeleteThe recipe yields approximately 60. Let us know how yours turn out.
DeleteHi there Tracey! Sorry that I am replying so late to this post, but gosh, you ought to know a cool story. So back in 2012, I was Pinteresting ALL the time and stumbled on this recipe; I LOVE spinach and appetizers so I saved it to make one day. Fast forward to 2020: I have made this recipe over 120 times, have it memorized down to the amount and ingredient, have frozen then baked and also baked then froze and reheated, I have shared hand-written recipe cards with over 2 dozen people. They have been made for company potlucks, family holidays, and even on the other side of the pond.
ReplyDeleteThis has been my go-to, tried-and-true recipe for YEARS and I thank you so much for sharing it with us all aback in 2011. I give credit to Pinterest when folks ask me about this recipe, but I want you to know that when I mean Pinterest, I really mean you. Thanks so much! They're addictive.
Wow, thanks for putting both these and the cream cheese sausage balls on the TTA link party! I've pinned them both and are so excited to get the ingredients.
ReplyDeleteCan these be re heated in the microwave. I don’t have an oven in my Motorhome. Thank you.
ReplyDeleteYes they can be microwaved; we hope you enjoy!
DeleteHealthy, tasty and simple!! My kind of cooking :) Thanks for sharing this recipe at our #HomeMattersParty
ReplyDeleteI love things you can make ahead and use as needed - great post! Thanks for sharing at the What's for Dinner party!! Have a fabulous weekend. Hope we see you on Sunday!
ReplyDeleteOh wow, this is an oldie but goodie. My MIL made these ALL the time. It was always a staple when we had birthday parties for the kids (we usually had 70 people easy at their parties) and everyone loved them. It's been about 6 years since we last made these, thanks for the reminder I need to make them again. Her recipe is almost identical to your recipe. I have been married 26 years and I know she has been making this since I was dating my hubby. Been around for a long time and still a favorite. Oh the memories this dish brings.
ReplyDeleteSo many times good food reminds us of good memories with friends and family. Enjoy!
DeleteI make these a couple times a year and they are always eaten up quickly and enjoyed!
ReplyDeleteThe most original recipe I have seen for Spinach Balls (from probably a good 30 years ago) also has grated Swiss cheese in the mix. Gruyere is great, but any Swiss cheese will work. For this recipe the proportion of grated Swiss could be as much as 3/4 cup. Reducing the Parmesan might be called for after putting in this much Swiss cheese. Swiss cheese + spinach = match made in culinary heaven
ReplyDeleteWe like the comment "Swiss cheese + spinach = match made in culinary heaven"
DeleteThank you for sharing your experiences with the rest of the readers.