Spinach Balls Recipe

My ten year old daughter thinks it's not Christmas without Spinach Balls. My original recipe called for a dash of fresh cayanne pepper which is very tasty with the combination of flavors. I always have to double this recipe and this year I should have tripled it. I had a lot of visitors this holiday season and even those that don't care for spinach tried and liked this appetizer. I baked these for 13 minutes; cooled completely; stored in an air tight container and refrigerated. When I wanted to serve, I baked spinach balls on a cookie sheet for 10 minutes at 350 and served warm. Perfect!

I have made these before, and really liked them. I think the problem some people are having is using breadcrumbs instead of stuffing mix. I think the breadcrumbs compact too much, and when I use stuffing mix, I actually use the 1 cup of water and make the stuffing. My spinach balls are tender and soft, and absolutely delicious. I also tweak the recipe, and add different cheeses etc. I DO NOT add any butter or oil, and they are fine. I use a one inch ice cream scoop and it works perfectly for the 20 minutes at 350, and use silicone aluminum foil, so they do not stick. I also have made broccoli balls, and they are great too. Am now thinking about cauliflower balls, lord help me.

Wow! I had never heard of spinach balls, but had to use up some fresh spinach, so I thought I would try these. These are really good! I didn't have stuffing, so I used italian style bread crumbs. I added garlic and white onion cooked in EVOO, then added the spinach in and added just 2 tbsp of butter at the end, then added to the dry ingredients, plus a little cayenne. I used shredded parmesan (didn't have any grated) and the result was sooo yummy. Even my super picky 5 year old, and my non-spinach loving hubby liked them! Thanks for the delicious recipe!

These are awesome! I tripled the recipe for a party, made the mixture in the morning and baked them in the afternoon and they were wonderful! If time allows, make the mixture in advance. It gives the ingredients time to soak and soften, and makes it easier to shape into balls and stay together during baking. I used a combination of parmesan mozzarella cheese and added some diced onion. I used 2 tsp. of garlic powder for a triple recipe since I was adding the onion. They were really buttery, so I may decrease the butter next time by a stick.

Good but was lacking something. I altered recipe to include 1/2 chopped and sautéed onion, dash cayenne pepper, 1 clove of minced garlic and 1/2 cup of feta cheese. Took the recipe to 5 stars then. I served with another reviewers suggestion of: mustard sauce 1/2 c sour cream, 1 tsp yellow mustard, dash of worcestershire and 1 tsp soy sauce. Good.

Love this idea! I turned this into my new favorite veggie burger to pack for my work lunches. I used my food processor to speed up prep time. I don't buy stuffing mix so I started with a few slices of whole wheat bread, then added a tsp of poultry seasoning, threw in a small onion, used fresh garlic, and omitted the butter altogether. Made 4 large patties out of this, and topped it with a little mayo and spicy mustard on a whole wheat bagel.

Best to chill the mix overnight so the balls stay together while baking. Sooooooo good!!

I made this with fresh garden spinach and unseasoned bread crumbs. I used fresh herbs from the garden (basil, rosemary, thyme & oregano) and blended them with the eggs and butter in our nutri-bullet blender. It was a hit and we will be making this again!

I was looking for vegetarian appetizers and found this. They were very good. I sub-ed a can of artichoke hearts for one of the packages of spinach. (Just because) Just drained and chopped them. Also sautéed onions and garlic in the butter. And used bread crumbs instead of the stuffing mix, so I upped the Italian seasoning a bit. Served with Marinara sauce and there were none left!

This recipe needs a lot of work. As is, it is very bland. I decreased the amount of bread crumbs by a cup and added a ton and it came out very dry and bland. I had only baked 10 to test so with the remaining spinach mixture, I added garlic sauteed in oil, a little vegetable bullion cube and more garlic powder. It still came out bland and dry! I won't be making this again but I suggest sauteeing the spinach and adding all the flavoring and THEN adding it to the bread crumbs. Frozen whole cut spinach works better than chopped and consider covering the spinach balls with foil towards the end of baking to keep in some of the moisture.

Very good results!! I'm rating 4 stars bc next time I'd punch up with more spices, probably cayenne as others have suggested. In my first batch I did a few substitutions: fresh spinach (turned out great), I cut out 3 tbsp of butter and used olive oil instead (this was slightly challenging and required adding in extra olive oil later to congeal the balls), and I sauted finely chopped onion with garlic in place of garlic powder (delicious).

These are delicious. Easy to make. I served alongside a spicy hot mustard for dipping and they were a hit at our tailgate.

This turned out beautifully and tasted incredible. The instructions were easy to follow, and the process was straightforward. It’s now a new favorite in my household, and everyone keeps asking for seconds.

I did turn these half way through. Turned out nice and crisp. Served with chicken gnocchi soup. Both hubby and I loved these.

The taste is good. The issue is they are like eating dry stuffing mix. I think they need some kind moisture added in the mix. Maybe chicken stock? Does anyone add anything to moisten the rock hard dry stuffing mix?

I placed them on tinfoil on a cookie sheet. I wish I had sprayed the cookie sheet with some Pam. They did finally come up off the tinfoil. The only thing I would say is that I wish I had added salt. There good .

These are always a HUGE hit at dinner parties. A fabulous appetizer, easy to make and so yummy. Only adjustment, I baked them 30 min vs 20 to get them to brown the way I like them. This is the second time I have made them next time I will bring a Tahini/or Ranch/Tzatziki etc. dipping sauce just to change it up a bit. Enjoy!

Turned out great but, my stuffing needed more spice, adding poultry seasoning or sage next time. I made a dipping sauce of cranberry sauce and mayo, you can also use, Greek yogurt or sour cream or whatever. Good appetizer recipe, thank you. 😊

Excellent healthy snack!

Grandma Mildred made this as written. A family tradition!