|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 super easy to make and bake. They are incredibly delicious and very versatile. They are made with a number of pantry staples and everyday ingredients like Parmesan cheese, bread crumbs, and eggs. Make them and serve as an appetizer or serve them as meat-free meatball option with spaghetti and marinara sauce for an excellent meat-free meal. Even the kids will love them!
Rolling them in fine breadcrumbs gives them a dry outer coating, which is nice if you're preparing them as a finger food. If you are making them as an appetizer, they work well a variety of dipping sauces. Try them with a grainy mustard, dill sour cream sauce, marinara sauce, chipotle mayonnaise, or a mustard and mayonnaise dip. If you are making them appetizer size, you can make them smaller than if you are serving them as meatball substitutes. For appetizers, you can insert toothpicks into them or pile the balls into a big, heaping bowl with a serving spoon or tongs.
- 2 (10-ounce) packages spinach (frozen, chopped)
- 3/4 cup butter (softened)
- 2 cups herb-seasoned stuffing crumbs
- 1 cup Parmesan cheese (fresh 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 finely minced onions
Cook the spinach following the package directions. Drain the spinach in a colander, pressing (it will be hot, so use a bowl or cup) 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. At this point, before you add the eggs, taste and add salt, to taste, along with the pepper and nutmeg. The amount of salt will depend on the saltiness of the stuffing crumbs.
In a small bowl, whisk the eggs lightly. Add the eggs to the spinach mixture; blend thoroughly. Chill the mixture for about 30 minutes.
Heat the oven to 350 F (180 C/Gas 4). Line a large rimmed baking sheet with parchment paper or spray it with nonstick cooking or baking spray.
Using a rounded teaspoon or small cookie scoop, shape the spinach mixture into small balls. If the mixture is sticking to your hands, dampen them with water as you work.
Put the fine dry bread crumbs in a plate or bowl, if using, Roll the balls in the breadcrumbs until they are lightly coated.
Arrange the spinach balls on the prepared baking sheets. Leave about 1/2-inch between the balls (they don't spread).
Bake in the preheated oven for about 15 to 20 minutes, or until the feel firm to the touch.
If you are serving them as an appetizer, keep them warm on a warming tray, in a buffet server, chafing dish, or slow cooker. If serving them with marinara and spaghetti, gently coat them with sauce and serve on plates.
Add some crunch to the mixture with finely chopped pecans, pine nuts, or walnuts (toasted or not).
For a festive holiday appetizer, add about 1/4 cup of finely minced red bell pepper.
Add about 1/4 teaspoon of cayenne pepper for a spicier kick.