Spinach Balls with Honey Mustard Dipping Sauce

Susan Bickta


I first tasted these spinach balls over 20 years ago at a local restaurant that had them on their appetizer menu. It was love at first bite!!! A few years later, I found this recipe (with a few changes I've made thru the years) in a cookbook compiled by a local church. It sure sounded like the finished product would be like the spinach balls I had at that restaurant so many years before. With a few tweaks, I think I'm pretty close. Serve them warm with honey mustard dressing on the side for dipping.

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★★★★★ 3 votes
15 Min
25 Min


10 ounce packages frozen chopped spinach, thawed and squeezed dry (reserve 1/2 cup of this liquid for later use in this recipe)
3/4 c
margarine, melted
large eggs, beaten
3/4 c
shredded parmesan cheese (from the dairy case)
6 ounce box chicken flavor stuffing mix
2 Tbsp
dried onion flakes
1/2 tsp
poultry seasoning
12 ounce bottle honey mustard dressing (to use as a dipping sauce)


1Heat the oven to 350 degrees F. Line a cookie sheet with parchment cooking paper or non-stick aluminum foil. Set aside.

2In a large bowl, combine the chopped spinach, melted margarine, eggs, parmesan cheese, dry stuffing mix, onion flakes and poultry seasoning. (If mixture seems dry, add the 1/2 cup liquid drained from spinach. You should be able to form mixture into a ball by squeezing .... a little liquid may run out between your fingers. This is ok.) Mix well. Form into 1 1/2" balls.

Step 3 Direction Photo

3Place on prepared cookie sheet and bake for 20-25 minutes or until firm when touched and lightly browned. Remove from oven and cool slightly before serving.

Step 4 Direction Photo

4Serve with honey mustard dressing on the side for dipping. You should have 24-30 spinach balls.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Parmesan, #spinach