Spinach Balls

    30 mins

    Yum Yum.

    199 people made this

    Makes: 10 servings

    • 284 g frozen chopped spinach, thawed and drained
    • 400 g finely crushed herb-seasoned dry bread stuffing mix
    • 40 g grated Parmesan cheese
    • 2 teaspoons garlic powder
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon Italian seasoning
    • 115 g melted butter
    • 3 eggs, beaten

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet.
    3. Bake in preheated oven for 20 minutes, or until heated through and browned.

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    Reviews and ratings
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    Reviews in English (187)


    My ten year old daughter thinks it's not Christmas without Spinach Balls. My original recipe called for a dash of fresh cayanne pepper which is very tasty with the combination of flavors. I always have to double this recipe and this year I should have tripled it. I had a lot of visitors this holiday season and even those that don't care for spinach tried and liked this appetizer. I baked these for 13 minutes; cooled completely; stored in an air tight container and refrigerated. When I wanted to serve, I baked spinach balls on a cookie sheet for 10 minutes at 350 and served warm. Perfect!  -  31 Dec 2001  (Review from Allrecipes US | Canada)


    I have made these for years and they are always a big hit! These can be prepared days ahead and frozen. On the day of your party, just pull them out of the freezer and bake. I freeze them in the aluminum foil type pans, so they are ready to go right in the oven.  -  17 Dec 2002  (Review from Allrecipes US | Canada)


    Yum! These are similar to the breaded spinach bites I got from Costco but with WAY less sodium. I just made my own bread crumbs from the heels of whole grain bread and added extra dried oregano & basil. I also added a handful of toasted and ground pecans which gave a nice flavor and some extra protein. I used less melted butter and added some olive oil instead. Next time I will throw in a handful of wheat germ also. I used them as faux meatballs with spaghetti. I will make these again!  -  19 Oct 2005  (Review from Allrecipes US | Canada)