Frozen spinach, breadcrumbs, eggs, butter, onion, and Parmesan come together in this savory, cheesy Spinach Balls recipe everyone loves.
I’ve got a thing for freezer vegetables. Or maybe it’s more of a… problem? I buy them with the best intentions—”I’ll make soup!” or “this’ll be perfect for a quiche!”—but then weeks pass, and there they are, just vibing behind the frozen waffles. Well, that’s exactly how these Spinach Balls happened.
It was a Sunday. Cold, grey, the kind of day where cooking feels like therapy—or at least a distraction from folding laundry. I found a bag of spinach in the freezer that I’d moved three times already. I’d been meaning to use it for months, but every time I looked at it, I just… didn’t. But that day? That day, I grabbed it, squeezed the life out of it (literally), and decided to wing it.
Tossed it in a bowl with some breadcrumbs, Parmesan, eggs… a little garlic powder because why not. They baked into these oddly perfect little bites—crispy edges, soft centers, cheesy, herby, and totally comforting. And maybe it’s silly, but biting into one gave me this weird moment of, “Wait, I made this?” The kind of feeling that makes you want to text a friend and say, come over, I’ve got snacks.
Why You’ll Love This Spinach Balls Recipe?
Alright, I’ll say it: they’re weirdly addictive.
They’re not flashy. They’re not trendy. But they taste like something someone’s grandma made—with love and probably a little sass. There’s a butteriness that hits first, then garlic and cheese, and finally this mellow spinach-y warmth that lingers in the best way.
And they fit in anywhere. Brunch spread? Yep. Holiday table? Sure. Netflix binge snack that you pretend is healthy because it has spinach? Absolutely. I’ve eaten them cold out of the fridge at midnight with zero regrets.
Also? No frying. No deep cleanup. Just mix, roll, bake, eat. Which, if you’re like me and hate washing anything that’s not a spoon—huge win.
Ingredient Notes:
This isn’t fancy. It’s just good. And every ingredient here has a little story to tell.
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10 oz frozen chopped spinach – My hero. You have to squeeze it dry, or your mixture will be soggy. I wrap mine in a clean dish towel and wring it like I’m squeezing out the regrets of last year.
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3 eggs – The glue. Literally. Don’t skip.
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6 tbsp melted butter – Adds richness, but also helps crisp the bottoms just enough. It’s not health food, okay? But it feels good for you.
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1½ c Italian breadcrumbs – You can totally use plain and add dried basil, oregano, whatever you’ve got in the spice cabinet you haven’t touched in a while.
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1 c grated Parmesan – The flavor booster. The umami punch. Also, no shame if it’s the kind in the green can. Been there.
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1 tsp garlic powder – Garlic is the friend that shows up late but makes the party better.
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½ tbsp black pepper – I like mine a little zippy. You can dial this back if you’re more on the mild side.
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¼ tsp thyme – Optional, but it adds this earthy little background note. Like when you walk into someone’s house and it just smells right.
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½ tsp salt – A little is enough. Parmesan’s salty too.
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½ small onion, finely diced – I leave mine raw. I like the little bite. But if raw onion isn’t your thing, give it a quick sauté. No hard rules here.
How To Make Spinach Balls?
Step 1: Get the water out of that spinach
Seriously. This matters. Otherwise your spinach balls will become spinach blobs. I’ve done it. It’s not fun. Use your hands or a towel, just really squeeze it dry.
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Step 2: Toss everything in a bowl
Eggs, butter, breadcrumbs, cheese, garlic, onion, spinach. You don’t need to overthink it. Stir it until it’s all combined into one big green-speckled mess that sticks together. You’ll know when it’s right. It should feel like meatball mix but… herbier?
Step 3: Scoop and roll
I use a cookie scoop. You can use your hands. They don’t need to be perfect. Life’s messy. Your spinach balls can be too.
Step 4: Bake
Pop them on a greased baking sheet. Bake at 350°F for about 30 minutes. You’re looking for golden and a little crispy. Not dry. Not raw. Somewhere delightfully in between.
Step 5: Let ’em rest
They’ll smell amazing, and you’ll want to eat one immediately. Don’t. Or do. But let it cool for a minute unless you’re into mouth burns (no judgment).
Storage Options:
Fridge? Totally. Up to four days in a sealed container. They’re great reheated or cold. Yes, cold. I said what I said.
Freezer? Yep. Freeze in a single layer, then stash in a freezer bag. Reheat at 350°F until warmed through. They’ll still taste like love.
Variations and Substitutions:
I tinker. A lot. Sometimes because I want to, sometimes because I ran out of something and was too lazy to go to the store. Here’s what works:
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Cheese swaps – Sharp cheddar for bite, feta for tang, mozzarella for stretch. All amazing.
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Breadcrumb alternatives – Gluten-free crumbs work. So does crushed stuffing mix. Yeah, stuffing. Try it.
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Add-ins – A little crumbled bacon? Chopped sun-dried tomatoes? Even red pepper flakes for a heat kick. You do you.
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Fresh spinach? – Totally fine. Just sauté and squeeze it like your life depends on it.
What to Serve with Spinach Balls?
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Marinara sauce – Like little Italian dumplings. So good.
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Honey mustard – Surprisingly tasty. Like a savory-sweet thing that just works.
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Alongside soup – Especially tomato or creamy potato. They just belong together.
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On a brunch table – Next to eggs, fruit, mimosas. They feel fancy without even trying.
Frequently Asked Questions:
Can I prep them the day before?
Totally. Mix and roll, cover, and refrigerate. Bake when ready. They hold their shape even better cold.
Can I make these bite-sized for parties?
Yes! Use a smaller scoop or spoon. Just reduce bake time by a few minutes and keep an eye on them.
Can I air fry them?
Oh yeah. They get crispier and quicker. Try 10–12 minutes at 375°F, give or take, depending on your air fryer’s mood.
And there you have it. Spinach Balls that came out of pantry panic but turned into one of those “wait, why didn’t I make more?” recipes. They’re honest, cozy, and somehow both nostalgic and new.
Tried ’em? Made them your own? Let me know—I’m always up for swapping ideas, especially if cheese is involved.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Spinach Balls
Ingredients
- 3 large eggs beaten
- 10 oz package frozen chopped spinach thawed and drained well
- 6 tbsp butter melted
- 1 tsp garlic powder
- 1/2 tbsp black pepper
- 1/4 tsp ground thyme
- 1/2 tsp salt
- 1 1/2 c Italian seasoned breadcrumbs see note
- 1 c grated Parmesan cheese
- 1/2 small yellow onion diced very small
Instructions
- Start by thawing and draining the frozen chopped spinach to remove any moisture.
- In a bowl combine the beaten eggs, melted butter, garlic powder, black pepper, ground thyme, salt, Italian seasoned breadcrumbs, Parmesan cheese and finely diced onion.
- Take a cookie scoop to form 1-inch balls from the mixture and place them on a baking sheet that has been greased.
- Preheat your oven to 350°F. Bake the Spinach Balls for 30 minutes. Until they acquire an inviting golden brown color.
- Allow them to cool for a moment before serving these treats at your gathering or savoring them as a savory snack. Each bite promises an explosion of flavors!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
