Appetizers, Uncategorized

Spinach Balls

Spinach balls are a Christmas tradition started by my mom. I remember her making these ahead of the holidays, freezing them and then serving as an appetizer on Christmas day. Of course as a kid, I wouldn’t touch them as I was a typical anti-spinach kid. But, I bet if I had given them a go I would have been surprised as I’ve found that even spinach haters enjoy these! I’ve adopted this Christmas tradition, making these once a year…



I’ve included a few different ingredient substitutes for a healthier version without sacrificing taste!

  • 2 packages frozen, chopped spinach
  • 2 cups breadcrumbs – use your favorite, I go with seasoned Pepperidge Farm
  • 1 half cup butter, melted (or use the equivalent of your choice such as a vegan or plant based product)
  • 1 medium onion, diced
  • 1/4 cup grated parm cheese
  • 1 clove garlic, diced
  • 4 eggs or 8 egg whites

Makes about 2 dozen depending on theΒ  size of the spinach balls.


  1. Preheat your oven to 35o degrees.
  2. Cook each package of spinach according to the package instructions. I go with the microwave method. Once cooked, let sit in a strainer to remove excess water. I usually press with a spoon to squeeze out as much water as possible. Or, wrap in a light dish towel to squeeze out the water.
  3. While the spinach is cooking, chop up the onion and melt the butter.
  4. Combine ALL ingredients in a big bowl and mix well.
  5. Let sit in the refrigerator for 20 minutes. Your mixture should look something like the below photo. (Note, I’ve skipped this step and it’s worked out just fine.)


5) Line baking sheets with parchment paper and place scoops of the mixture on the sheets. You can use a coffee scoop, fruit ball scooper or anything you have to help round the scoops.

6) Bake for 15- 20 minutes.


Enjoy warm from the oven! Also, these can be made way ahead of time to freeze. Then, just bake the frozen spinach balls to heat through.

To freeze, just scoop the mixture into balls on baking sheets lined with parchment paper. Freeze the sheets for 20 minutes or so. Then, you can throw the spinach balls in a ziplock bag and keep in the freezer until you’re ready.






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