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spinach balls

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

I attended a bridal shower many years ago, and the host set a beautiful buffet table with an assortment of fantastic hors d'oeuvres that represented the bride's and groom's favorite foods. This was my favorite of all the appetizers, so I asked for the recipe (Thank you, Cousin Frankie!). I now make these as often as I can for potlucks and parties, and they're always a favorite. For the stuffing, I buy the double box of Pepperidge Farm herb-seasoned stuffing mix and use one bag for a single recipe (or both bags, if I double the recipe). Also, I usually increase garlic salt to 1 1/2 Tbsp.

(1 rating)
yield 4 to 5 dozen
prep time 40 Min
cook time 20 Min
method Bake

Ingredients For spinach balls

  • 2 (10-oz) pkg
    frozen chopped spinach
  • 2 cups
    herb-seasoned stuffing mix (i use pepperidge farm, and i usually increase it to 3 cups)
  • 1 md
    onion, finely chopped
  • 6 lg
    eggs, well beaten
  • 3/4 cup
    melted butter
  • 1/2 cup
    grated parmesan cheese
  • 1 tsp
    black pepper
  • 1 Tbsp
    garlic salt
  • 1/2 tsp
    thyme leaves

How To Make spinach balls

  • 1
    Cook spinach according to package directions. Place cooked spinach in colander to cool and drain well. (You want as much liquid as possible removed from spinach.)
  • 2
    Preheat oven to 350°F. Lightly grease a large baking sheet (I use my 15"x10" jelly roll pan); set aside.
  • 3
    In a large mixing bowl, mix all ingredients in the order listed. Roll small amounts into 1-inch balls (about the size of a walnut). Place spinach balls on the baking sheet, about 1 inch apart.
  • 4
    Bake for 20 minutes, or just slightly turning brown around edges. Transfer to a counter to cool completely.
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