Spinach Balls are great hot and fresh out of the oven but are also great as they cool to room temperature, making them a perfect appetizer! These are always a huge hit!
Holy cow, you guys. I don’t remember summer being SO HARD in the past years. I mean, it’s SO HARD to get any work done. I don’t know if it’s the kids or just a general lack of motivation, but I’m struggling.
BUT I’m going to make the most it and do a ton of fun things with my kids this summer. I might even try to sleep for more than 5 hours a night, too.
I think I can, I think I can.
Right now I have two or three hours of kid free time for the first time this summer. I have a list approximately 2389124891428912489 items long and 3 hours to accomplish everything. There are baby ducks and baby swans (SWANS!) swimming in the river outside the window of the library where I’m working. And darling little kids feeding the ducks and swans. It’s not helping my productivity.
Also, I realize at first glance, this recipe for spinach balls may appear more suited for Christmas parties or New Years Eve parties (they would be perfect for NYE), but let me assure you, they’re perfect for summer parties too.
About these spinach balls:
The first great thing about these spinach balls, especially in summer time, is that they are terrific fresh out of the oven, but also absolutely fantastic as they cool to room temperature. Meaning the last one is going to taste just as fabulous as the first one.
The next great thing about these spinach balls is that you can roll them a couple hours in advance and bake them right before your guests arrive.
Another absolutely fantastic thing is that these spinach balls have some nutritional benefits, unlike some appetizers you might find at parties. I would eat these with a salad for lunch. They’re packed with spinach, whole wheat bread crumbs, and eggs. I brought them to a Memorial Day BBQ with my whipped feta dip and they were both a huge hit. My mother-in-law just raved about these (and kept the leftovers!).
They’re really quite easy to make. I used fresh spinach but you could use thawed frozen spinach to take a step out of the equation. In order to perfectly portion them and speed up the ball rolling process, I used one of my favorite kitchen tools, a cookie scoop. It’s great 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.
Also, do yourself a favor and bake these on parchment paper (this is the kind I currently buy). Quick and easy cleanup!
More Spinach Appetizer Ideas You’ll Love:
- Spinach Pizza Bites: Great for a party, and kids like them too!
- Easy Spinach Artichoke Phyllo Bites: Easy and elegant, and you can prep them a few days in advance. So pretty, too!
- Kale and Spinach Dip Bites: If you love spinach dip, you’ll love these cute little bread bowls with spinach dip. Only 5 ingredients!
- Aunt Bee’s Cheesy Spinach Squares: Definitely on my list to try, these “spinach brownies” sound so yummy; brought to you by The Seasoned Mom.
- 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
- 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.
- Serve immediately or cool completely before storing in an airtight container in refrigerator or freezer.
- 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.
- Freezing Instructions: Freeze in a single layer until firm, 1 to 2 hours. Transfer to freezer safe container or bag. Can be frozen for up to 2 months.
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.
Husband’s take: Ben loves these spinach balls!
Changes I would make: None are necessary, but you could try them with a mix of kale and spinach. You could also try them with a pinch of red pepper flakes for a little spice.