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Spinach Balls (Oven and Air Fryer Directions)

4.54
/5
50 minutes mins
21 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 04/19/2023Updated: 06/26/2023

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Old-fashioned spinach balls are great served fresh and hot from the oven or at room temperature, making them a perfect appetizer for any time of the year. Also with air fryer instructions!

Recipe Overview

Why you’ll love it: These spinach balls are make-ahead friendly and delicious hot or cold, making them an easy, healthy appetizer for all seasons.
How long it takes: about 20 minutes to prep and 30 minutes to bake. It’s even faster in the air fryer!
Equipment you’ll need: a baking sheet, large pan with a lid, mesh strainer, and a large bowl.
Servings: 16

Close up overhead view of assorted spinach balls, one with a bite missing.
Table of Contents
open
  • 1 Recipe Overview
  • 2 Old Fashioned Spinach Balls Recipe
  • 3 Why You’ll Love This Spinach Appetizer
  • 4 What You’ll Need
  • 5 How to Make Spinach Balls (2 Ways)
  • 6 Rolling Tip
  • 7 Air Fryers
  • 8 Make This Recipe Your Own
  • 9 What to Serve With Spinach Parmesan Balls
  • 10 Can I Make This Appetizer in Advance?
  • 11 How to Store and Reheat Extras
  • 12 More Easy Appetizer Ideas
  • 13 Get the Recipe: Spinach Balls Recipe

Old Fashioned Spinach Balls Recipe

Spinach balls are really quite easy to make, and they’re healthy, too! These are packed with nutritious spinach, whole wheat bread crumbs, and plenty of parmesan cheese, bound together by protein-rich eggs. I make mine with fresh spinach, but you can easily make them with frozen spinach instead.  

These are destined to become a new favorite appetizer. I brought these spinach balls to a Memorial Day BBQ with my whipped feta dip and they were both a huge hit. My mother-in-law raved about them (and kept the leftovers!). 

Old-fashioned spinach balls taste just as good served at room temperature as they do fresh from the oven or air fryer. I’ve included both ways to make them below!

Two fingers holding up a spinach ball with a bite missing, with more spinach balls in the background.

Why You’ll Love This Spinach Appetizer

It’s easy to get addicted to these soft and cheesy, delicious spinach balls! Here’s why you’ll go crazy for them:

  • Versatile. Any time of the year, these spinach balls are terrific fresh out of the oven, and just as delicious as they cool to room temperature. The last one tastes as good as the first!
  • Healthy. Nutrition isn’t usually a high priority when it comes to party appetizers but these spinach balls are packed with protein and vitamin-rich greens. I’ll eat these with a salad or a bowl of tomato soup for lunch as easily as I gobble them down guilt-free at the appetizer table. 
  • Easy to make. This spinach balls recipe is a cinch to make. Bake them on parchment paper for quick and easy cleanup. Or, make them in half the time using your air fryer!
The ingredients for easy spinach balls.

What You’ll Need

Below is a short overview of the ingredients you’ll need to make easy spinach balls. Remember to refer to the recipe card for the full recipe details.

  • Fresh Spinach – I love using fresh spinach leaves. You can also use frozen spinach, see below.
  • Eggs – Eggs help bind the ingredients and also bring an extra dose of protein to this spinach appetizer.
  • Bread Crumbs – I recommend either regular or whole wheat panko for this recipe. Homemade breadcrumbs are another good option.
  • Parmesan – Freshly grated parmesan cheese is best in terms of flavor but the shelf-stable pre-grated kind works well, too.
  • Onion – I mix in finely minced onion for additional texture and flavor.
  • Butter – You’ll need one half-stick of butter, either salted or unsalted. Melt the butter in the microwave before you start so that it’s easy to mix.
  • Seasoning – This recipe calls for a combination of garlic powder, Italian seasoning, freshly ground nutmeg, and black pepper. You can use pre-ground nutmeg if that’s what you have on hand.

Can I Use Frozen Spinach?

Yes! You can substitute frozen spinach for the fresh spinach when making spinach balls. One 10-ounce bag of frozen spinach should be plenty. Remember to thaw the spinach completely before you start, and then simply strain it well, as directed in the recipe.

Overhead view of spinach balls stacked on a white plate, with a bite missing from the top spinach ball.

How to Make Spinach Balls (2 Ways)

Whether you bake these in the oven or cook them up in your air fryer, spinach balls are going to become your go-to appetizer, I just know it! Let’s break down how to make them both ways.

In the Oven

We’ll start with how to prepare traditional oven-baked spinach balls. It’s super easy and only takes 30 minutes of baking time.

  • Prepare a baking sheet. Begin by lining a baking sheet with parchment paper while your oven preheats to 350ºF. 
A wooden spoon pressed wilted spinach against a fine mesh strainer to drain the excess liquid.
A hand uses a knife to chop cooked spinach on a white surface.
  • Prepare the spinach. Lightly steam the spinach in a covered pan with a bit of water, stirring every so often until wilted. It will only take a few minutes. Afterward, drain the excess liquid by gently pressing the wilted spinach against a fine mesh strainer before finely chopping the leaves.
A hand uses a whisk to beat eggs in a glass bowl.
Spinach ball ingredients combined in a glass bowl.
  • Combine. Next, you’ll whisk together the eggs and add panko, parmesan, and the remaining ingredients, including the seasonings. Then, stir in the spinach.
Spinach ball mixture in a glass bowl.
Unbaked spinach balls on a parchment-lined baking sheet.
  • Roll into balls. Once the mixture is well-combined, portion and roll it into 32 bite-sized balls. Place the prepared spinach balls onto your lined baking sheet. Make sure to leave enough space between the balls so that they crisp up nicely, and bake in batches as needed.

Rolling Tip

To speed up the rolling process, I use a cookie scoop to portion out the balls. A cookie scoop is wonderful for cookies, of course, but it’s also perfectly suited for meatballs, spinach balls, and energy bites. For these spinach balls, I use a 1.5 tablespoon scoop, or a #40.

Overhead view of golden baked spinach balls surrounded by spinach leaves on a white surface.
  • Bake. Bake the spinach parmesan balls in the oven for 30 minutes, until the outsides are golden. If you’re not sure if they’re done or not, check the internal temperature with an instant-read thermometer. It should be around 165ºF. Serve your spinach balls right away or store them for later (see below for helpful make-ahead and storage instructions).

In the Air Fryer

The air fryer is the best shortcut to perfectly golden and crispy spinach balls. It takes minutes and there’s hardly any cleanup! Here’s how to make spinach balls in the air fryer:

Uncooked spinach balls arranged inside the basket of an air fryer.

Prepare and roll the spinach balls as directed. After, place them into the air fryer, leaving space between each ball. Cook at 380ºF for about 10 minutes, or until the spinach balls are crisp and golden.

air fryer product image

Air Fryers

These spinach balls came out perfectly golden in the air fryer and cooked in a fraction of the time. Air frying is a quick and easy way to make all sorts of delicious meal ideas. If you’re in the market for your own air fryer, I can’t recommend it enough.

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Close up of assorted cooked spinach balls inside the air fryer.

Make This Recipe Your Own

This classic spinach balls appetizer is delicious as is, but there are also loads of easy ways to change up the ingredients. Here are some fun variation ideas:

  • Try different herbs and spices. Change up the flavors with finely-minced fresh herbs like basil, parsley, thyme, or your favorite spice blend. Add a sprinkle of Cajun seasoning or crushed red pepper flakes for a spicy kick.
  • More veggies. Dice up red bell peppers, mushrooms, or zucchini into tiny pieces and sauté them with the spinach. Try to not go overboard with add-ins, however, as the balls won’t hold their shape as nicely.
  • Seasoned bread crumbs. You can make this recipe with seasoned panko crumbs, just omit the added Italian seasoning.
  • Not a fan of spinach? Try my vegetable fritters which are made with grated zucchini, carrots, and red bell peppers.
A small pile of spinach balls next to a bowl of dipping sauce.

What to Serve With Spinach Parmesan Balls

These healthy spinach balls are a perfect holiday appetizer. They’re fabulous served with whipped feta or this healthy ranch dressing for dipping!

Serve spinach balls at Christmas or New Year’s alongside other party snacks like fried goat cheese and baked Brie. They’re just as great to make for Easter, paired with spring favorites like my asparagus Gruyère tart and deviled eggs. 

To make your spinach balls into a light meal, throw them over a fresh arugula salad or into a vegetarian wrap, falafel-style, topped with homemade tzatziki (cucumber yogurt sauce). They’re also perfect as a side with roasted tomato soup! 

Overhead view of spinach balls stacked on a white plate, with a bite missing from the top spinach ball, next to a bowl of dipping sauce and the corner of a baking sheet.

Can I Make This Appetizer in Advance?

Absolutely. One more great thing about this recipe is that it’s make-ahead friendly! You can roll the spinach balls up to one day ahead so that they’re ready to pop into the oven or air fryer whenever you’re ready to cook them. You can also freeze the uncooked spinach balls, and they bake up perfectly right from frozen (see the following section for more details).

If you’re air frying or baking your spinach balls from frozen, add an additional 2 minutes to the cooking time.

A spinach ball with a bite missing stacked on top of a second spinach ball.

How to Store and Reheat Extras

There’s more than one way to store these homemade spinach balls once they’re baked. They’ll keep great in the fridge, and they’re also freezer-friendly:

  • Fridge. Store the cooked and cooled spinach balls in an airtight container and refrigerate them for up to 3 days. Serve the balls cold from the fridge or reheat them in the oven or in the air fryer for a few minutes, until warmed through.
  • Freezer. Store the cooked spinach balls in an airtight container or resealable bag and freeze them for up to 1 month. Reheat the balls (no need to thaw them) in your air fryer, oven, or microwave.
  • Storing/Cooking Uncooked Spinach Balls: Freeze in a single layer until firm, 1 to 2 hours. Transfer to freezer safe container or bag. Can be frozen for at least 2 months. There’s no need to thaw them before cooking. Bake or air fry as directed, adding a few minutes to the cooking time if they are frozen.

More Easy Appetizer Ideas

Crab Rangoon Dip

Baked Brie Recipe with Cranberries and Bourbon Pecans

Southwestern Deviled Eggs

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Spinach balls, one with a bite taken out of it.
Recipe

Get the Recipe: Spinach Balls Recipe

4.54 from 43 votes
Prep Time: 20 minutes mins
Cook Time: 30 minutes mins
Total Time: 50 minutes mins
16 servings
Print Rate Recipe
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Spinach balls are great hot out of the oven or at room temperature, making them a perfect easy appetizer any time of the year! Also with air fryer instructions.

Ingredients

  • 16 ounces fresh spinach (see note)
  • 4 large eggs
  • 2 cups panko bread crumbs
  • 1 cup grated Parmesan cheese
  • ½ cup finely minced onion
  • 4 tablespoons (½ stick) butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • ⅛ teaspoon freshly ground nutmeg

Instructions

  • Preheat oven to 350°F. Line rimmed baking sheet with parchment paper.
  • In a large pan with cover, heat 1 tablespoon of water and spinach over medium heat, covered, until wilted. Stir occasionally as needed to wilt all the leaves. Put spinach in a fine mesh strainer and press out excess liquid using the back of a spoon. Place on a cutting board and chop finely. Cool slightly.
  • In a large bowl, lightly beat eggs. Add panko, Parmesan cheese, onion, butter, garlic powder, Italian seasoning, black pepper, and nutmeg. Stir in spinach until well combined.
  • Roll into 32 small, evenly sized balls (I use a 1 ½ tablespoon scoop) and place on prepared baking pan.
  • Bake for 30 minutes or until lightly golden brown. If spinach balls are frozen, add 2 minutes to baking time.
  • Serve immediately or cool completely before storing in an airtight container in refrigerator or freezer.

Notes

  • You should have about 1 ½ cups of cooked spinach. One 10 oz. box of frozen spinach, thawed, can be substituted for the fresh spinach. Press out excess liquid as directed.
  • If you prefer, whole wheat panko can be substituted or you can make homemade bread crumbs.
  • Air Fryer Instructions: Arrange spinach balls on rack of air fryer, sides not touching. Air fry at 380°F for 10 minutes or until golden brown. Air fry an additional  2 minutes if spinach balls are frozen.
  • Freezing Instructions: Freeze in a single layer until firm, 1 to 2 hours. Transfer to freezer safe container or bag. Can be frozen for at least 2 months. It’s not necessary to thaw them before baking or air frying.
  • Reheating Instructions: To reheat cooked spinach balls, air fry for 3 to 5 minutes until heated through. They can also be microwaved until heated.

Nutrition Information

Serving: 2spinach balls, Calories: 106kcal, Carbohydrates: 8g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 54mg, Sodium: 203mg, Potassium: 212mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2862IU, Vitamin C: 8mg, Calcium: 108mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Patricia says

    August 1, 2023 at 4:14 am

    4 stars
    These were very nice buy my mixture was very gloopy so had to add a lot more breadcrumbs. Followed all the instructions other than panco breadcrumbs which we don’t have here (EU Spain). I made my own from local bread. Are “panco” breadcrumbs not actually breadcrumbs?

    Reply
    • Rachel Gurk says

      September 5, 2023 at 11:44 am

      They’re slightly different – more crunchy and airy, so that could have made a difference.

      Reply
  2. Emmy Bradley says

    May 21, 2023 at 7:58 pm

    5 stars
    I added whipped cream cheese to the spinach balls. It was delicious. I like the recipe as is and with the whipped cream cheese.

    Reply
    • Rachel Gurk says

      May 30, 2023 at 9:51 pm

      Thanks for the comment! I bet that was yummy!

      Reply
  3. Rita says

    May 3, 2023 at 5:49 pm

    5 stars
    Can I use canned spinich for this?

    Reply
    • Rachel Gurk says

      May 4, 2023 at 6:46 am

      We haven’t tested it with canned spinach. As long as you’re able to get most of the excess liquid out, that should work. Taste and texture may suffer slightly, however. Let me know if you give it a try!

      Reply
  4. Debbie says

    May 30, 2022 at 11:47 am

    Can I substitute something for the butter? Oil?

    Reply
    • Rachel Gurk says

      June 2, 2022 at 7:57 am

      I haven’t tested it that way, but I think oil or ghee would work. Let me know if you try it.

      Reply
  5. Montana says

    December 31, 2021 at 11:04 am

    5 stars
    I cut the recipe in half, it was a big hit. Thank you!

    Reply
    • Rachel Gurk says

      January 3, 2022 at 10:25 am

      So glad to hear it! Thanks for taking the time to leave a review!

      Reply
  6. Rachel says

    January 19, 2021 at 12:53 pm

    I just combined the ingredients together. Can they be left in the fridge until I’m ready to bake them?

    Reply
    • Rachel Gurk says

      January 21, 2021 at 1:26 pm

      Yes that should work just fine!

      Reply
  7. Audrey Adjmi says

    May 7, 2019 at 6:58 pm

    Hi, this recipe looks great. Was wondering if the could be frozen either before or after cooking. To really make ahead of time. 
    Thanks
    AA

    Reply
    • Rachel Gurk says

      May 8, 2019 at 8:35 am

      I haven’t tried freezing these, but I think it would work. I’d probably freeze before cooking. I think it would probably work either way, though. They might have a slightly more dry texture after thawing.

      Reply
  8. Renee E says

    March 1, 2019 at 8:24 am

    These were so delicious!  I cut the recipe in half but they were quickly gone at the party I was at.  Will make the full recipe next time!

    Reply
    • Rachel Gurk says

      March 1, 2019 at 12:03 pm

      So glad you liked them! They are great for parties!

      Reply
  9. Lisa Thorpe says

    December 20, 2018 at 10:43 pm

    If made the previous day and stored in the refrigerator, does one just let them cone to room temperature? 

    Reply
    • Rachel Gurk says

      December 21, 2018 at 11:42 am

      They’d probably be okay that way, or you could heat them in the oven just until warmed through.

      Reply
  10. denise says

    June 30, 2017 at 1:54 am

    dip them in red sauce like a meatball…eat them as vegetarian meatballs

    Reply
    • Rachel Gurk says

      June 30, 2017 at 9:32 am

      Yes! That would be so good!

      Reply
  11. 2pots2cook says

    June 27, 2017 at 11:42 am

    Perfect ! Pinned ! Will be back !

    Reply

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