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.
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.
Video
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.