Spinach Balls Recipe

These easy Spinach Balls take 35 minutes with simple ingredients. Crispy outside, tender inside, serve with marinara or ranch for dipping!

Rate me!

Print Pin

Course: Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Author: Jennifer Stewart

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!

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.