The holiday season is all about enjoying cherished traditions—and this year, I’m excited to share one of my husband’s all-time favorite dishes from his childhood: a spinach balls recipe. These festive, bite-sized appetizers have made an appearance at countless family gatherings, and I’ve given them a bit of a fresh twist!
Instead of the classic Stovetop stuffing, I’ve crafted my own blend of savory herbs and seasonings to make them both flavorful and a tad bit healthier.
These spinach balls are perfect for holiday feasts, adding a burst of festive green and delicious flavor to any table. Whether you’re looking for a new appetizer or a dish to honor family traditions, try these spinach balls!
What You Will Need to Make Spinach Balls
Spinach
Frozen spinach works the best in this recipe and you’ll just need 2 frozen blocks of chopped spinach. Make sure you are buying chopped spinach and not spinach leaves or you’ll need to take some extra time to chop them yourself before cooking.
Breadcrumbs
Regular, plain breadcrumbs are the best for this recipe. Save the panko for coating your chicken or fish where you want the crunch. In this recipe, they are a filler that adds some body and texture to the spinach ball.
Parmesan Cheese
I don’t use a lot of cheese in my recipes because we do try to follow the MIND diet pretty closely. This however is an exception. It adds a ton of flavor and a bit of a salty bite. It also adds a little creaminess to the inside and crunch to the outside.
If you are concerned about too much cheese, you could certainly cut the amount down or eliminate it. However, when all is said and done each spinach ball ends up with 1/2 tablespoon or less, depending on the size you make them.
Extra Virgin Olive Oil
The original recipe called for melted butter, but using EVOO cuts back on the saturated fat (from 9g per serving to 4g), making this recipe much more MIND diet-friendly. I’ve tried them both ways and the version using EVOO is much more flavorful and moist.
Spices
Here is where the flavor really comes in. I came up with a blend of dry basil, oregano, thyme, garlic powder, onion powder, black pepper, and kosher salt. This mix gives them a little more of an Italian flavor than the traditional Stove-Top stuffing mix.
Hot Water
I know this is odd to list as an ingredient, but it is a big component of this recipe. If you leave it out or don’t add enough your spinach balls will be dry and not hold together. So don’t skip it!
How to Make Spinach Balls
Step 1 – Cook Spinach
Start by cooking the spinach until it is hot. This takes about 10 minutes. Once it is cooked through, drain it and allow it to cool until it is cool enough to handle.
Step 2 – Squeeze the Spinach Dry
Once the spinach is cool enough to handle, with clean hands, squeeze it until it is really dry. I know you’ll add hot water back later so this sounds a little counterintuitive but it is necessary. If you don’t squeeze the spinach well enough your spinach balls will turn a kind of ugly green when the other ingredients are mixed in.
You can use a spoon and push hard against a strong sieve like the one pictured above, or use your hands. (See image below.) I find I can get more water out using my hands.
Step 3 – Mix the Dry Ingredients
Mix the breadcrumbs, cheese, spices, and herbs.
Step 4 – Add the Wet Ingredients
Add the eggs, olive oil, and spinach to the breadcrumb mixture and mix well. Then start adding the hot water. Start with ½ cup and add more as necessary until the mixture holds together in a ball.
Step 5 – Form into Balls
Using a large scooper or your hands, form the mixture into 1- ½ – 2-inch diameter balls and place them on a parchment-lined baking sheet or in a buttered casserole dish.
Step 6 – Bake
Bake in a preheated oven for 25 – 30 minutes until hot. You’ll want to turn them part way through to get browned on all sides. Check with an instant-read thermometer to ensure they reach 160°F.
You can also cook these in an air fryer. They cook faster – just 10 minutes at 350°F. If you cook them this way watch them so they don’t overcook and become dry.
I hope these crispy and savory spinach balls will become a favorite on your holiday (or any day of the week!) dinner table or holiday gathering! Let me know what you think!
Variations
- As mentioned above, you can cook them in an air fryer instead of the oven. Depending on the size of your air fryer you’ll probably need to cook them in batches.
- Swap the EVOO for melted butter for a rich buttery flavor.
- You can use fresh spinach. Chop it finely and cook it until it is wilted and hot. Drain it and squeeze it the same way as the frozen block spinach.
Storage Tips
Cooked spinach balls can be made ahead and frozen. Store them in a resealable bag, getting as much air out as possible. Reheat them in a 350°F oven until hot.
Other Recipes You Will Love
If you love the flavor of spinach and parmesan cheese, here are a couple of other recipes you might like! And, if you like this one, please don’t forget to leave a 5-star rating! Rating recipes helps others find delicious recipes and it takes just a second!
Lemon Spinach and Artichoke Hummus
Spinach Balls
Equipment
- 1 Strainer mesh
- 1 large spring scoop
Ingredients
- 2, 10 oz packages frozen chopped spinach
- 1 ½ cups breadcrumbs
- ¾ cup grated Parmesan cheese
- 1 ½ tsp. dry basil
- ½ tsp. dry oregano
- ½ tsp. dry thyme
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 2 large eggs
- ½ cup Extra Virgin Olive Oil
- 1 cup warm water
Instructions
- Preheat oven to 350℉. Grease a 13 x 9 casserole dish or sheet pan.
- Cook spinach in a little water until heated through. (about 10 minutes). Place in a strainer to drain and cool. Once cool enough to handle squeeze as much of the water out of the spinach until it is dry.
- Mix the breadcrumbs, cheese, spices, and herbs in a large bowl.
- Add the spinach, eggs, and butter (or oil) and mix well.
- Add the hot water. Start with ½ cup and add more until the mixture holds together when formed into a ball. Don't skimp here. It should hold together but not be watery.
- Roll into walnut-sized balls – about 2 inches in diameter. Place them in the prepared casserole dish, leaving room around each.
- Bake in the middle of the preheated oven for 15 – 20 minutes, until the outside is lightly browned and the inside reaches a temperature of 160℉.
