These Easy Spinach Balls are the ultimate crowd-pleasing appetizer that comes together in minutes! Crispy on the outside, tender on the inside, and bursting with savory spinach flavor, these little bites are perfect for parties, potlucks, or even a quick weeknight snack. What I love most about this recipe is how forgiving it is—you probably have most of the ingredients in your pantry right now. The combination of frozen spinach, breadcrumbs, cheese, and eggs creates the perfect texture that keeps these spinach balls moist and flavorful.
I’ve been making spinach balls for years, and I’ve perfected this recipe to ensure they turn out perfectly every single time. The key is not over-mixing the ingredients and using quality ingredients like real Parmesan cheese rather than the pre-grated kind. These are wonderful served warm with a simple marinara sauce for dipping, or you can pair them with Best Heavy Cream Alfredo Sauce for an extra indulgent treat.
What makes these spinach balls so special is their versatility. You can prepare them ahead of time and freeze them before baking, making them ideal for entertaining. They’re naturally vegetarian, packed with nutrients from the spinach, and absolutely delicious. Whether you’re looking for an elegant appetizer for a dinner party or a simple snack for the family, these spinach balls deliver on taste and ease every single time.
If you’re looking for other vegetable-forward appetizers, you might also enjoy our Best Shishito Peppers Recipe or this Best Chickpea Salad Recipe. For a heartier meal, these pair beautifully alongside Easy Chicken Alfredo or Delicious Heavy Cream Pasta.
According to Bon Appétit, spinach is a nutritional powerhouse packed with iron, calcium, and vitamins. These spinach balls are an excellent way to incorporate more greens into your diet without sacrificing flavor. The recipe has been tested extensively in my kitchen, and I’m confident you’ll love these as much as my family does. They freeze beautifully, reheat perfectly, and always impress guests. Let me walk you through how to make them!
Ingredients
- 2 (10-ounce) packages frozen spinach, thawed and squeezed dry
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup finely diced yellow onion
- 2 large eggs, beaten
- 3 tablespoons melted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional but recommended)
- Cooking spray for baking sheet
Instructions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or lightly spray with cooking spray.
- Place the thawed frozen spinach in a clean kitchen towel or cheesecloth and squeeze out all excess moisture—this is crucial for getting the perfect texture. Set the dried spinach aside in a large mixing bowl.
- Add the Italian-seasoned breadcrumbs, freshly grated Parmesan cheese, diced yellow onion, beaten eggs, and melted butter to the bowl with the spinach.
- Sprinkle in the garlic powder, salt, black pepper, and nutmeg if using.
- Using a fork or your hands (hands work best!), gently mix all ingredients together until just combined. Be careful not to overmix, as this can make the spinach balls tough and dense.
- Using a small cookie scoop or your fingers, form the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated 375°F oven for 18-22 minutes, until the spinach balls are golden brown and firm to the touch.
- Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a serving platter.
- Serve warm with your favorite marinara sauce, ranch dressing, or alfredo sauce for dipping.
Pro Tips
- Make-Ahead Magic: These spinach balls can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. You can also freeze them unbaked for up to 3 months—just add a few extra minutes to the baking time when cooking from frozen.
- Moisture Is Key: The most important step is thoroughly squeezing all moisture from the thawed spinach. Excess water will result in mushy spinach balls that fall apart. Use a sturdy kitchen towel or cheesecloth and really wring it out!
- Cheese Options: While Parmesan is traditional, you can experiment with other hard cheeses like Asiago, Pecorino Romano, or even a combination of Parmesan and Gruyère for a richer flavor.
- Breadcrumb Substitution: If you prefer a lower-carb version, substitute the Italian-seasoned breadcrumbs with almond flour or crushed pork rinds. The texture will be slightly different but still delicious.
- Flavor Variations: Add 1/4 teaspoon red pepper flakes for a subtle kick, or incorporate 2-3 tablespoons of crumbled cooked bacon for a smoky depth of flavor.
- Dipping Sauce Ideas: Serve with marinara, ranch, garlic aioli, roasted red pepper sauce, or pair with the creamy sauces from our Perfect Creamy Pasta Recipe.
- Texture Tips: For crispier spinach balls, brush them lightly with melted butter before baking. For extra-moist spinach balls, reduce the baking time to 16-18 minutes.
- Serving Size: These make approximately 24 balls, perfect for serving 8-12 people as an appetizer, or fewer people if serving as a main course component.
- Storage: Cooked spinach balls keep well in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 5-7 minutes until warmed through.