Spinach Balls

Vickie Parks


I attended a bridal shower many years ago, and the host set a beautiful buffet table with an assortment of fantastic hors d'oeuvres that represented the bride's and groom's favorite foods. This was my favorite of all the appetizers, so I asked for the recipe (Thank you, Cousin Frankie!). I now make these as often as I can for potlucks and parties, and they're always a favorite.

For the stuffing, I buy the double box of Pepperidge Farm herb-seasoned stuffing mix and use one bag for a single recipe (or both bags, if I double the recipe). Also, I usually increase garlic salt to 1 1/2 Tbsp.


★★★★★ 1 vote

4 to 5 dozen
40 Min
20 Min


  • 2 (10-oz) pkg
    frozen chopped spinach
  • 2 cups
    herb-seasoned stuffing mix (i use pepperidge farm, and i usually increase it to 3 cups)
  • 1 medium
    onion, finely chopped
  • 6 large
    eggs, well beaten
  • 3/4 cup
    melted butter
  • 1/2 cup
    grated parmesan cheese
  • 1 tsp
    black pepper
  • 1 Tbsp
    garlic salt
  • 1/2 tsp
    thyme leaves

How to Make Spinach Balls


  1. Cook spinach according to package directions. Place cooked spinach in colander to cool and drain well. (You want as much liquid as possible removed from spinach.)
  2. Preheat oven to 350°F. Lightly grease a large baking sheet (I use my 15"x10" jelly roll pan); set aside.
  3. In a large mixing bowl, mix all ingredients in the order listed. Roll small amounts into 1-inch balls (about the size of a walnut). Place spinach balls on the baking sheet, about 1 inch apart.
  4. Bake for 20 minutes, or just slightly turning brown around edges. Transfer to a counter to cool completely.

Printable Recipe Card

About Spinach Balls

Course/Dish: Vegetable Appetizers
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Low Carb

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