Garlic-Parmesan Baked Spinach Balls Recipe

Spinach Balls

Herb-seasoned spinach balls baked until slightly firm and golden on top — perfect for holidays, potlucks, or makes-ahead appetizers.

Ingredients

• 10 ounces frozen spinach
• 1½ cups herb-seasoned stuffing mix, finely crushed
• 3 whole eggs, beaten lightly
• ¾ cup finely chopped onion
• 6 tablespoons melted butter
• ¼ cup grated Parmesan
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground thyme
• Spray oil or a little extra melted butter for the baking pan

Instructions

1. Preheat the oven to 325ºF. Line a baking sheet with parchment and lightly oil or spray it.
2. Microwave the frozen spinach in a microwave-safe bowl on high for about 6 minutes, or until fully thawed and hot.
3. Place the cooked spinach in a fine-mesh strainer or colander and press with paper towels to remove as much liquid as possible. Excess moisture prevents the balls from holding shape.
4. Place the herb-seasoned stuffing mix in a plastic bag and crush it with a mallet or rolling pin until there are no large chunks.
5. In a large mixing bowl, combine the drained spinach with the crushed stuffing mix, beaten eggs, chopped onion, melted butter, Parmesan, black pepper, salt, garlic powder, and thyme. Mix until evenly combined. The mixture will be somewhat wet and loose — that’s normal.
6. Use a tablespoon to scoop and form portions about 3/4″ in diameter, then roll them gently between your palms to shape into balls. You should get roughly a dozen, depending on size.
7. Arrange the balls on the prepared baking sheet and bake 15–20 minutes, until they are lightly browned on top and slightly firm to the touch.
8. Allow the spinach balls to cool slightly before serving, or cool completely before refrigerating or freezing.

Recipe Tips

• Crush the stuffing mix finely so it integrates evenly and creates a good binder.
• Drain the spinach thoroughly: press it in a strainer and then blot with paper towels to remove extra moisture.
• Finely chop or finely process the onion to avoid large chunks in the finished balls.
• If the mixture feels too wet when forming balls, refrigerate it for 10–15 minutes to firm up slightly before shaping.
• These are gooey when raw — they firm up during baking, so don’t worry if they feel soft before cooking.

Make ahead, storage and reheating

You can freeze spinach balls either cooked or uncooked, making them an excellent make-ahead appetizer.

To freeze uncooked: Assemble the balls on a baking sheet and place in the freezer. Once frozen solid, transfer them to a freezer-safe bag and return to the freezer. When ready to bake, place on a lightly oiled baking dish, allow to thaw 10 minutes, then bake at 325ºF for 20–25 minutes.

To freeze cooked: Let baked spinach balls cool completely, then place in a freezer-safe bag or container for up to 2 months. To reheat, let them sit at room temperature about 10 minutes, arrange on a lightly oiled baking dish, tent loosely with foil to avoid over-browning, and warm in a 325ºF oven until heated through.

To refrigerate: Store cooked spinach balls in an airtight container for up to 5 days.

Serving suggestions

These spinach balls are great for holiday spreads, tailgates, potlucks, and casual gatherings. They’re also lovely alongside egg dishes — try serving a few with Eggs Benedict or a brunch quiche for a green, savory accompaniment.

No dipping sauce is necessary — these little rounds are flavorful on their own — but a light herbed yogurt or sour cream dip can complement them nicely if desired.

Related recipes

• Cheddar Cheese Wafers
• Easy Sausage Balls
• Sausage Stuffed Mushrooms
• Hickory Almond Stuffed Dates
• Classic Cheese Fondue
• Baked Brie with Pear Compote

Notes

These spinach balls are soft when raw but firm up when baked. If you find the mixture too wet to shape, chilling it briefly will help. Use a tablespoon scoop for consistent-sized balls and to maximize yield.

Nutrition estimate (per serving)

Serving: 1 cup equivalent (estimate) • Calories: ~137 kcal • Protein: ~5 g • Fat: ~8 g • Carbohydrates: ~12 g • Sodium and other values will vary based on the stuffing mix used and portion size.