These little spinach balls are a fast, crowd-pleasing appetizer that turn a bag of frozen spinach into something crispy, cheesy, and impossible to stop nibbling. They’re perfect for potlucks, weeknight sides, or an easy finger-food starter when guests arrive. If you like spinach-forward bites with a tangy cheese hit, you might also enjoy this creamy, comforting option: Creamy Gnocchi with Spinach and Feta.
Why you’ll love this dish
Spinach Balls are one of those deceptively simple recipes that deliver a lot: inexpensive pantry staples, a short hands-on time, and a result even picky eaters tend to accept. They’re versatile enough to appear at brunch, tucked onto a holiday appetizer board, or served as a kid-friendly finger food.
“I made these for a family gathering and they were gone in minutes — crisp outside, tender inside, and great warm or at room temp.” — a reader-tested take
Beyond taste, they’re easy to scale, freezer-friendly, and forgiving if your spinach is wetter or drier than expected. That makes them a reliable weeknight solution when you’re short on time but want something homemade.
Step-by-step overview
This recipe is straightforward: thaw and drain the spinach, mix it with breadcrumbs, Parmesan, eggs and seasonings, roll into balls, drizzle with olive oil and bake until golden. Expect about 20–25 minutes of oven time. You’ll need one bowl and a baking sheet, and little hands can help shape the balls — a good way to get kids involved.
What you’ll need
- 1 package (10–12 oz) frozen spinach, thawed and well drained (see tips for drying)
- 1 cup bread crumbs (use Panko for a lighter texture)
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped onion (yellow or sweet)
- 2 large eggs
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Olive oil for drizzling
Notes and substitutions:
- For gluten-free: swap regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers.
- For a dairy-free version: replace Parmesan with nutritional yeast and add a little extra salt.
- If using fresh spinach: cook quickly, squeeze out excess water, and measure so you have about the same volume once wilted (roughly 2 cups cooked).
- Want more texture? Fold in 1/4 cup finely chopped roasted red pepper or a couple tablespoons of corn.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line or lightly grease a baking sheet.
- Squeeze excess liquid from the thawed spinach using a clean dish towel or several layers of paper towel. Excess water will make the mixture too loose.
- In a large bowl, combine the drained spinach, breadcrumbs, grated Parmesan, chopped onion, eggs, garlic powder, and a pinch each of salt and pepper.
- Mix thoroughly until the mixture holds together. If it seems too wet, add a tablespoon or two more breadcrumbs; if too dry, add a splash of milk or one beaten egg white.
- Form the mixture into small balls (about 1 to 1 1/4 inches in diameter). Arrange them on the prepared baking sheet, leaving a little space between each.
- Drizzle or brush the balls lightly with olive oil to encourage browning.
- Bake for 20–25 minutes, rotating the pan once, until the outside is golden brown and an instant-read thermometer reads around 165°F (74°C) for safety (eggs are used in the mix).
- Let cool a few minutes before serving so they hold their shape.
Best ways to enjoy it
These spinach balls are great straight from the oven, but they also pair beautifully with dipping sauces and sides. Try:
- A lemon-garlic yogurt dip or tzatziki for bright contrast.
- Marinara or a chunky tomato sauce for an Italian vibe.
- A honey-mustard or balsamic glaze for a sweet-savory twist.
For a heartier spread, serve them alongside roasted vegetables or even a creamy pasta; pairing with a spinach-forward dish like Creamy Gnocchi with Spinach and Feta makes a cohesive, flavorful menu.
Storage and reheating tips
- Refrigerate: Place cooled spinach balls in an airtight container and refrigerate for up to 3–4 days.
- Freeze: Arrange on a tray to freeze individually for 1–2 hours, then transfer to a freezer bag or container. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Bake at 350°F (175°C) for 8–10 minutes or until warmed through. You can also re-crisp them in an air fryer at 350°F for 4–6 minutes. Microwaving will heat quickly but soften the exterior.
Food safety note: because this recipe contains eggs, ensure the internal temperature reaches at least 165°F (74°C) when baking or reheating cold leftovers.
Helpful cooking tips
- Drain spinach thoroughly: Place the thawed spinach in a clean kitchen towel, twist and squeeze until barely any liquid drips. This prevents soggy balls.
- Chill the mix if needed: If the mixture feels sticky and hard to form, refrigerate 15–30 minutes — it firms up and is easier to shape.
- Uniform size = even baking: Use a small cookie scoop or tablespoon to portion so all balls bake uniformly.
- Oil is key to browning: Don’t skip the olive oil drizzle; it helps create a pleasing golden crust.
- Make ahead: Form and freeze uncooked balls on a tray; store frozen and bake straight from frozen, adding a few extra minutes to the bake time.
Creative twists
- Cheesy herb: Stir in 1/3 cup shredded mozzarella and 1 tablespoon chopped fresh basil or parsley.
- Spicy kick: Add 1/2 teaspoon red pepper flakes or 1 tablespoon finely chopped jalapeño.
- Bacon boost: Mix in 2–3 tablespoons cooked, crumbled bacon for smoky flavor.
- Vegan version: Replace eggs with a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg) and use vegan Parmesan or nutritional yeast. Increase breadcrumbs slightly to bind.
- Crunchy breadcrumb coating: Roll balls in extra breadcrumbs or panko before baking for an extra-crispy exterior.
Common questions
Q: How long does it take from start to finish?
A: Active prep is about 10–15 minutes (longer if you need to squeeze out spinach), plus 20–25 minutes baking — plan 35–45 minutes total.
Q: Can I use fresh spinach instead of frozen?
A: Yes. Sauté or blanch fresh spinach until wilted, then squeeze out all moisture and measure roughly 2 cups cooked to replace a standard frozen package.
Q: Are these safe to freeze?
A: Absolutely. Freeze uncooked or cooked balls. Cooked ones keep best for up to 3 months; thaw in the fridge and reheat in the oven for best texture.
Q: Can I pan-fry instead of baking?
A: Yes — pan-fry in a little olive oil over medium heat until browned on all sides, but watch closely so they don’t fall apart; you may want to chill them first to firm up.
Q: How do I make them crispier?
A: Use Panko breadcrumbs, brush with oil, and bake on a wire rack set over the sheet pan so hot air circulates underneath. An air fryer also crisps beautifully.
Q: Are they kid-friendly?
A: Very often. The cheesy flavor and handheld format make them appealing to children — hide extra veggies by finely chopping additions.
If you’d like, I can format this into a printable card-style recipe or help scale quantities for a larger party.
Spinach Balls
Ingredients
Main Ingredients
- 1 package (10–12 oz) frozen spinach, thawed and well drained Squeeze excess liquid using a kitchen towel.
- 1 cup bread crumbs Use Panko for a lighter texture.
- 1/2 cup grated Parmesan cheese Can substitute with nutritional yeast for a dairy-free version.
- 1/4 cup finely chopped onion Use yellow or sweet onion.
- 2 large eggs Vital for binding the mixture.
- 1 teaspoon garlic powder
- Olive oil for drizzling Essential for browning.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line or lightly grease a baking sheet.
- Squeeze excess liquid from the thawed spinach using a clean dish towel or several layers of paper towel.
- In a large bowl, combine the drained spinach, breadcrumbs, grated Parmesan, chopped onion, eggs, garlic powder, and a pinch each of salt and pepper.
- Mix thoroughly until the mixture holds together. Adjust with breadcrumbs or milk if necessary.
- Form the mixture into small balls (about 1 to 1 1/4 inches in diameter) and arrange them on the prepared baking sheet.
- Drizzle or brush the balls lightly with olive oil.
Baking
- Bake for 20–25 minutes, rotating the pan once, until golden brown and an internal temperature of 165°F (74°C) is reached.
- Let cool for a few minutes before serving.