Makeover Garlic Spinach Balls Recipe
Makeover Garlic Spinach Balls Recipe photo by Taste of Home
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Makeover Garlic Spinach Balls Recipe

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In her Prattville, Alabama kitchen, Amy Hornbuckle bakes these yummy spinach balls without an ounce of guilt. That's because this recipe cut 72% of the cholesterol and 44% of the calories from the original version.
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 24 servings


  • 2 cups crushed seasoned stuffing
  • 1 cup finely chopped onion
  • 3/4 cup egg substitute
  • 1 egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  • 3 tablespoons reduced-sodium chicken broth or vegetable broth
  • 1 garlic clove, minced
  • 1-1/2 teaspoons dried thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Nutritional Facts

1 each: 55 calories, 3g fat (1g saturated fat), 15mg cholesterol, 146mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  1. In a large bowl, combine the first 11 ingredients. Stir in spinach until blended. Roll into 1-in. balls.
  2. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Yield: 2 dozen.
Originally published as Makeover Garlic Spinach Balls in Light & Tasty October 2005, p12

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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I'm The Maid User ID: 5494513 56391
Reviewed Aug. 3, 2012

"Wonderful, but bake on parchment paper so that they don't stick"

gingbaby User ID: 1949232 64572
Reviewed Mar. 28, 2011

"These balls are so quick and easy, not to mention delicious. I have made them twice and have shared the recipe with a couple of small groups I am in. I am taking them with me tonight to my small group at church. We are on the Daniel Plan nutritional program and this is perfect."

fowa User ID: 4679668 61347
Reviewed Feb. 11, 2010

"i made them for New Years and they were so darn easy and good that we had to have them for Super Bowl"

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