|Nutritional Guidelines (per serving)|
|Servings: 48 balls (48 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These spinach balls are incredibly delicious, easy to make, and ready in just 35 minutes. Made with tangy Parmesan cheese, bread crumbs, and eggs, they're great as a party appetizer or part of a party spread. Use them as a meat-free meatball option with spaghetti and marinara sauce for a veggie alternative, and make bigger batches to bake and freeze for a last-minute meal served with mashed potatoes and salad.
A crunchy and dry outer crust makes them excellent finger food, as you'll only need napkins to serve them. A variety of dipping sauces make great accompaniments, like grainy mustard, dill sour cream sauce, marinara sauce, chipotle mayonnaise, mustard and mayonnaise dip, or even spicy guacamole. Make them smaller in size and put them by threes on skewers with a cherry tomato in between each.
- 2 (10-ounce) packages spinach (frozen, chopped)
- 3/4 cup butter (softened)
- 2 cups herb-seasoned stuffing crumbs
- 1 cup Parmesan cheese (freshly grated)
- 1/4 teaspoon salt (or to taste)
- 4 large eggs
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (or to taste)
- Optional: 1/2 cup bread crumbs (seasoned or plain)
- Optional: 2 tablespoons onions (finely minced)
- Optional: 4 tablespoons chopped pecans, pine nuts, or walnuts.
- Optional: 1/4 cup red bell pepper (finely chopped)
- Optional: 1/4 teaspoon cayenne
Gather the ingredients.
Cook the spinach following the package directions. Drain it in a colander, pressing with the help of a bowl or big cooking spoon to squeeze out as much of the liquid as possible.
In a large bowl, combine the warm spinach with the softened butter. Add the stuffing crumbs, Parmesan cheese, and minced onions. Mix well and add salt and pepper to taste, plus the nutmeg. Be mindful that stuffing crumbs already have salt in them so go light at first and check the seasoning again right before baking.
In a small bowl, whisk the eggs lightly and add them to the spinach mixture. Combine thoroughly and chill the mixture for about 30 minutes, covered.
Preheat the oven to 350 F.
While the mixture chills, line a large rimmed baking sheet with parchment paper or spray it with nonstick cooking or baking spray.
If using, put the fine dry breadcrumbs in a plate or bowl.
Once the mixture is cool, use a rounded teaspoon or small cookie scoop and shape the spinach mixture into small balls. If the mixture is sticking to your hands, dampen them with cold water as you work.
Roll each ball in the bread crumbs until it's lightly coated and place it on the baking sheet, leaving about 1/2-inch of space in between.
Bake for about 15 to 20 minutes, or until they feel firm to the touch.
If you're serving them as an appetizer, keep them warm on a warming tray, or in a buffet server, chafing dish, or slow cooker.
Spinach Balls as a Main Dish
Here are a few suggestions on how to use these spinach balls as your main course:
- Pasta: Cook short pasta, and coat with pesto or red sauce. Place 4 spinach balls per person and grate additional Parmesan on each bowl.
- Sandwich: Use fresh baguette and cut lengthwise. Place slices of Brie and bake for 5 to 7 minutes until cheese is warm. Place meatballs on the bread and close the baguette. Slice in 3 big sandwiches or 6 medium ones.
- Brunch: Poach one egg per guest and place it on top of 4 warm spinach balls. Serve with a green salad and fresh bread.
- Veggie Burger: Shape the mixture like a patty and bake until firm. Use sesame buns, spicy mayo, any sliced cheese of your liking, slices of tomato, fresh lettuce, and build a veggie burger. Serve with oven fries and ketchup.
- Kid's Lunch: Pack 2 hardboiled eggs, 4 spinach meatballs, 1 apple, and 1/2 cup of trail mix for a protein-filled healthy lunch.