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Spinach Balls Recipe
Spinach Balls Recipe photo by Taste of Home

Spinach Balls Recipe

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4.5 6
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"Either as an appetizer or side dish," promises Faye Buffenmeyer of Lebanon, Pennsylvania, "this is delicious!" And, since it can be made ahead, you might think about doubling the recipe and freezing some for unexpected guests.—Faye Buffenmeyer, Lebanon, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 16 servings

Ingredients

  • 1 package (10 ounces) frozen chopped spinach
  • 2-1/2 cups herb-seasoned stuffing mix
  • 1 medium onion, finely chopped
  • 3 eggs, beaten
  • 1/4 cup grated Parmesan cheese
  • 6 tablespoons butter, melted
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper

Directions

  1. Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Shape into 1-in. balls; place on an ungreased baking sheet. Bake at 350° for 10 minutes or until very lightly browned. Balls can be made ahead and refrigerated overnight before baking. Yield: about 4 dozen.
Originally published as Spinach Balls in Country Woman January/February 1997, p10

Light-Bodied White Wine

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

Reviews for Spinach Balls

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 8, 2015

"Was very easy to make and I got a lot of compliments on these! I saw the comments from people wishing they had more flavor so I added a little extra parmesan."

MY REVIEW
Reviewed Feb. 2, 2015

"These were pretty good. I would have liked a little more flavor. I used freshly grated parmesan, so maybe some additional spice or hot sauce?"

MY REVIEW
Reviewed Mar. 5, 2013

"I made this twice, the first time I did it exact. The second time I added chopped shrimp and bacon....it was delicious cant wait to make them again.."

MY REVIEW
Reviewed Mar. 12, 2012

"what kind of "dipping sauce" would you serve with these?"

MY REVIEW
Reviewed Feb. 2, 2011

"COULD USE A LITTLE MORE SPICE--NICE ON A TOOTHPICK TO SERVE"

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