Spinach Balls
Spinach balls are crispy, golden bites with tender insides. made with chopped spinach, cornbread stuffing mix, and cheese. Serve them with your favorite sauce like ranch or even a spicy marinara sauce. Perfect for holiday appetizers, potlucks, game day snacks, or as vegetarian sliders when you want something beyond the usual chips and dip.
I used to think stuffing was only for Thanksgiving, until I learned that I didn’t have to serve it as a dish all by itself. The mix can be used in a ton of other recipes to add flavor and texture. Now I keep a bag or box in my pantry at all times.
Not only can you use it and make your regular stuffing side dish better, you can make this chicken and stuffing casserole with it. I make it all year long because it’s so easy. I even use my leftovers to make these fried stuffing balls after Thanksgiving when everyone’s watching football and need a snack.
These spinach balls are just another delicious way to use stuffing mix. Not only do they make a great appetizer, that’s also vegetarian (which you don’t see often), but you can use them in place of regular meatballs.
Think sliders, adding to your pasta, making a nice mushroom gravy or sauce to pour over them and some rice. My husband even eats them cold when a few happen to be leftover from the night before.
And because you use frozen spinach and a dry mix, they are very budget friendly!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Spinach – Chopped, frozen spinach is best! Be sure to drain it really well. I like to wring mine out in a clean towel. If you don’t have frozen, and want to use fresh, be sure to cook it first to remove as much of the water as possible.
- Stuffing Mix – Use the cornbread mixture because it binds the best. You can use the regular herb stuffing but it doesn’t soak up the juice like the cornbread does.
- Spices – The cornbread dressing mix has a few spices but you need more. I use Italian seasoning with a little extra garlic powder.
- Cheese – Parmesan is the best cheese to compliment the spinach but if you prefer to use mozzarella or Monterey Jack they will work too.
- Sauce – This is totally optional since the spinach balls are delicious all on their own, but if you prefer one, I love a spicy marinara for some heat or a creamy Ranch. Pick whatever you like!
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How To Make Spinach Balls
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or use nonstick cooking spray. In a large bowl, combine the stuffing mix, onion, Italian seasoning, and garlic powder.
- Pour in melted butter and Parmesan cheese. Stir until everything is mixed together. Thaw frozen spinach in the microwave until no ice crystals remain. Press it well through a strainer or wring out in a clean kitchen towel to remove as much water as possible. Separate gently with a fork and chop any large pieces.
- Add the drained chopped spinach to the stuffing mix. Break apart any large clumps with your clean hands so it spreads evenly through the cornbread mixture.
- Beat 4 eggs in a separate bowl. Pour over the spinach stuffing mixture and mix until everything is well combined and holds together when gently pressed.
- Use a large scoop or spoon to scoop out balls (about 2 tablespoons each) and place on the prepared baking sheet. Once you scoop them all out, go back and gently roll each ball with your hands to press them into a tighter shape so they don’t fall apart during baking.
- Bake for 20 minutes until they start to turn light golden brown and the internal temperature reaches 165°F. Let cool slightly before serving. Serve warm with your favorite dipping sauce like marinara or ranch.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days. The spinach balls stay fresh and flavorful throughout.
Freezer: Cool completely and freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 350°F for 25-30 minutes.
Reheating: Warm in the oven at 350°F for 10 minutes, air fryer at 375°F for 5-7 minutes, or microwave for 30-45 seconds. The oven and air fryer keep them crispier than the microwave.
Make-Ahead: Form the balls and refrigerate unbaked for up to 24 hours. Bake when ready to serve, adding 2-3 extra minutes to the baking time since they’re cold.
Variations
- Extra Cheesy: Use mozzarella or Monterey Jack instead of Parmesan for milder flavor. You can also melt cheese on top during the last few minutes of baking.
- Meaty: Mix in ½ cup cooked bacon, sausage, or ground beef to make them extra hearty!
- Greek Style: Use feta cheese instead of Parmesan and add chopped sun-dried tomatoes.
- Gluten-Free: Use gluten-free cornbread stuffing mix if available, or make your own with gluten-free cornbread crumbs.
More Spinach Recipes
- Hot Spinach Dip – Gooey, cheesy hot dip
- Green Rice Casserole – Cheesy baked rice dish
- Cold Spinach Dip – Original ranch dip for veggies
- Spinach Artichoke Bread Bowl – Cool dip in an edible serving dish
Dipping Sauce Ideas
- Spicy Marinara: Warm marinara sauce with red pepper flakes tastes great with the savory spinach balls.
- Ranch Dressing: Cool creamy ranch balances the savory spinach balls perfectly.
- Spicy Aioli: Spicy and tons of garlic flavor!
- Honey Mustard: Sweet and tangy honey mustard goes with everything!
- Buffalo Ranch: Mix ranch with buffalo sauce for a cool and spicy dip.
- Tzatziki: Greek yogurt cucumber sauce adds a fresh cool contrast. Just like serving it with spanikopita.
Frequently Asked Questions
Fresh spinach works but you’ll need a lot (about 2 pounds) and you have to cook it first, then squeeze out all the water. Frozen chopped spinach is much easier.
The spinach wasn’t drained well enough. Excess water makes them fall apart. Wring the thawed spinach in a clean towel until barely any water comes out.
Yes! Form the balls and refrigerate unbaked for up to 24 hours. Bake when ready, adding 2-3 extra minutes since they’re cold. Or freeze for up to 2 months and bake from frozen.
Absolutely! Freeze unbaked or baked. For unbaked, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 350°F for 25-30 minutes.
Any cornbread stuffing mix works but Pepperidge Farm has the best flavor and texture. Regular herb stuffing doesn’t taste as good with spinach.
Parmesan adds the best salty umami flavor, but mozzarella or Monterey Jack work for milder taste. You can also mix cheeses.
They should be light golden brown on the outside and register 165°F internally with an instant-read thermometer. They’ll also feel firm when gently pressed.
Recipe Tips & Tricks
- Thaw and drain the spinach really well. This is the most important step. Wring it in a clean kitchen towel until barely any water comes out.
- Use Pepperidge Farm cornbread stuffing for the best flavor. Other brands work but this one tastes best with spinach.
- Use your clean hands to mix the spinach through the stuffing. This breaks up clumps better than a spoon.
- Pat the scooped balls tighter with your hands after shaping. This prevents them from falling apart during baking.
- Use a cookie scoop for uniform size. This allows all the spinach balls to cook evenly.
- Don’t overbake or they’ll be dry. Remove when just golden brown and 165°F internally.
- Let them cool for 5 minutes before serving. They’re very hot straight from the oven and need to set slightly.
- Serve with multiple dipping sauces. Marinara and ranch are my favorites but offering variety makes everyone happy.
This easy baked spinach balls recipe is a delicious, vegetarian option for meatballs or appetizers for your get together.
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Spinach Balls Recipe
Ingredients
- 30 ounces spinach (frozen,chopped) thawed, drained really well
- ½ cup butter unsalted, melted
- 3 cups cornbread stuffing mix I like to use Pepperidge Farms
- ½ medium onion diced fine (roughly ½ cup)
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon garlic powder
- 1 cup Parmesan cheese shredded
- 4 large eggs
Instructions
- Preheat the oven to 350F.
- Prepare a large baking sheet with parchment paper or cooking spray and set aside.
- Combine the stuffing mix, finely diced onion, Italian seasoning, and garlic powder in a large bowl. Stir to mix.
- Pour in the melted butter and cheese. Stir to coat the stuffing with the butter and mix in the cheese.
- Add in the chopped, drained spinach. Be sure to break apart any large clumps of spinach so it spreads out evenly in the cornbread mix. (I used my clean hands to do this)
- In a separate bowl, beat the 4 eggs.
- Pour the eggs over spinach stuffing mix and combine.
- Using a large ice cream scoop or spoon, scoop out balls (roughly 2 tablespoons each) and place on the baking sheet.
- Once they are all scooped out, go back with your hands and gently roll them into tighter balls so they don’t fall apart while baking.
- Bake in the oven for 20 minutes or until they start to turn a light, golden brown and the inside reaches 165F.
- Remove and let cool slightly. Serve with your favorite dipping sauce. Mine is a spicy marinara sauce but I also love them with ranch!
Notes
- Thaw and drain the spinach really well. This is the most important step. Wring it in a clean kitchen towel until barely any water comes out.
- Use Pepperidge Farm cornbread stuffing for the best flavor. Other brands work but this one tastes best with spinach.
- Use your clean hands to mix the spinach through the stuffing. This breaks up clumps better than a spoon.
- Pat the scooped balls tighter with your hands after shaping. This prevents them from falling apart during baking.
- Use a cookie scoop for uniform size. This allows all the spinach balls to cook evenly.
- Don’t overbake or they’ll be dry. Remove when just golden brown and 165°F internally.
- Let them cool for 5 minutes before serving. They’re very hot straight from the oven and need to set slightly.
- Serve with multiple dipping sauces. Marinara and ranch are my favorites but offering variety makes everyone happy.
Nutrition
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