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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet.

  • Bake in preheated oven for 20 minutes, or until heated through and browned.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

259 calories; 12.2 g total fat; 76 mg cholesterol; 732 mg sodium. 29.6 g carbohydrates; 8.2 g protein; Full Nutrition

Reviews (194)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2003
My ten year old daughter thinks it's not Christmas without Spinach Balls. My original recipe called for a dash of fresh cayanne pepper which is very tasty with the combination of flavors. I always have to double this recipe and this year I should have tripled it. I had a lot of visitors this holiday season and even those that don't care for spinach tried and liked this appetizer. I baked these for 13 minutes; cooled completely; stored in an air tight container and refrigerated. When I wanted to serve, I baked spinach balls on a cookie sheet for 10 minutes at 350 and served warm. Perfect! Read More
(220)

Most helpful critical review

Rating: 3 stars
12/23/2011
I made these last night but I had to adjust the recipe quiet a bit. First I scaled the recipe to make about 30 spinach balls. I used three 10 oz packages of spinach. About 2 cups of Italian bread crumbs instead of the 5 cups it said. I also adjusted the butter and eggs. Otherwise it would have been too mushy. Even with less butter it still was a bit too much. The way I made them they turned out perfect. The prep and cooking time was longer though. I put the spinach in the toaster oven to dry it out easier and I ended up baking these for about 30 minutes instead of 20. This recipe is a good guide though. Read More
(12)
258 Ratings
  • 5 star values: 158
  • 4 star values: 61
  • 3 star values: 20
  • 2 star values: 12
  • 1 star values: 7
Rating: 5 stars
11/12/2003
My ten year old daughter thinks it's not Christmas without Spinach Balls. My original recipe called for a dash of fresh cayanne pepper which is very tasty with the combination of flavors. I always have to double this recipe and this year I should have tripled it. I had a lot of visitors this holiday season and even those that don't care for spinach tried and liked this appetizer. I baked these for 13 minutes; cooled completely; stored in an air tight container and refrigerated. When I wanted to serve, I baked spinach balls on a cookie sheet for 10 minutes at 350 and served warm. Perfect! Read More
(220)
Rating: 5 stars
11/12/2003
My ten year old daughter thinks it's not Christmas without Spinach Balls. My original recipe called for a dash of fresh cayanne pepper which is very tasty with the combination of flavors. I always have to double this recipe and this year I should have tripled it. I had a lot of visitors this holiday season and even those that don't care for spinach tried and liked this appetizer. I baked these for 13 minutes; cooled completely; stored in an air tight container and refrigerated. When I wanted to serve, I baked spinach balls on a cookie sheet for 10 minutes at 350 and served warm. Perfect! Read More
(220)
Rating: 5 stars
12/01/2003
I have made these for years and they are always a big hit! These can be prepared days ahead and frozen. On the day of your party, just pull them out of the freezer and bake. I freeze them in the aluminum foil type pans, so they are ready to go right in the oven. Read More
(165)
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Rating: 5 stars
10/19/2005
Yum! These are similar to the breaded spinach bites I got from Costco but with WAY less sodium. I just made my own bread crumbs from the heels of whole grain bread and added extra dried oregano & basil. I also added a handful of toasted and ground pecans which gave a nice flavor and some extra protein. I used less melted butter and added some olive oil instead. Next time I will throw in a handful of wheat germ also. I used them as faux meatballs with spaghetti. I will make these again! Read More
(97)
Rating: 5 stars
12/04/2006
These freeze beautifully before they are baked to have on hand as needed. Just thaw for 30 minutes and bake as directed. I have always doubled the recipe but only use 3/4 cup butter rather than a full cup. Read More
(50)
Rating: 5 stars
07/24/2003
I added onion and 1/2 parmesian, 1/2 feta cheese. They were delicious! Even people who don't normally like spinach enjoyed them. Read More
(42)
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Rating: 5 stars
08/29/2005
Had lost my original recipe for Spinach Balls and made this recipe for a wedding this past weekend. I was in Oklahoma and many thought they were sausage balls. However they were a big hit! I didn't change any of the ingredients. I strongly agree with the previous 5 ratings. FYI: For 150 people we made the used 12 boxes of spinach. Definitely plan on 3 bites per person many had more. We made them on Wednesday cooled and stored them in large zip lock bags. We thawed and reheated them for the wedding on Saturday night. No problem!! Read More
(34)
Rating: 5 stars
09/27/2008
Delish!!! I like making these with other cheeses like cheddar and mozzarella too. I put all the ingredients into the food processor and whir them together - super fast super easy and super yummy! Read More
(31)
Rating: 4 stars
11/26/2012
Good but was lacking something. I altered recipe to include 1/2 chopped and sautéed onion dash cayenne pepper 1 clove of minced garlic and 1/2 cup of feta cheese. Took the recipe to 5 stars then. I served with another reviewers suggestion of: mustard sauce 1/2 c sour cream 1 tsp yellow mustard dash of worcestershire and 1 tsp soy sauce. Good. Read More
(21)
Rating: 5 stars
09/23/2003
This recipe is very forgiving. Realized I had no spinach so I subsituted frozen broccoli instead. So good! I recommend making the balls bigger though the small ones come out too crispy. Will make again and try with fresh broccoli. Read More
(20)
Rating: 3 stars
12/23/2011
I made these last night but I had to adjust the recipe quiet a bit. First I scaled the recipe to make about 30 spinach balls. I used three 10 oz packages of spinach. About 2 cups of Italian bread crumbs instead of the 5 cups it said. I also adjusted the butter and eggs. Otherwise it would have been too mushy. Even with less butter it still was a bit too much. The way I made them they turned out perfect. The prep and cooking time was longer though. I put the spinach in the toaster oven to dry it out easier and I ended up baking these for about 30 minutes instead of 20. This recipe is a good guide though. Read More
(12)