Spinach balls make a great appetizer and party food! I can honestly say that I did not grow up liking spinach….no matter how much my parents pushed….I refused! 🙂 As an adult I finally came around to eating fresh spinach leaves in salads, etc. I still don't like steamed spinach, but these spinach balls are really tasty and I can't quit eating them!
My mom has been making these spinach balls for YEARS! I like knowing that they have some good nutritional value…something that a lot of appetizers are lacking!
Ingredients Needed for Spinach Balls
1 Box Stove Top Stuffing Chicken Flavored
1 1/3 cup hot water
1/4 cup butter, cut up
2 packages (10 oz. each) frozen chopped spinach, thawed, well-drained and patted dry
1 cup grated Parmesan cheese
4 eggs
Optional: 1 cup fresh mushrooms, chopped and 1 small onion, finely chopped
I think I have mentioned that I don't like onions…do I didn't add any to this recipe. I also didn't add any mushrooms because they aren't at the top of my list either! I know…I am picky! 😉 If you decide to add the mushrooms and the onions, increase your hot water by 1/3 of a cup.
How to Make Spinach Balls
Preheat your oven to 400 degrees F.
Take a large bowl and combine your stuffing mix, your cut up butter and your hot water. Stir this together with a big spoon until well combined. 
The hardest part of this recipe is getting the spinach drained and patted dry. That frozen spinach is just really soaked with water and it is very important to get it as dry as possible! I used a colander to drain my spinach and then I just squeezed it and squeezed it with my hands to get the extra liquid out. Last I used paper towels and blotted the spinach to get it even drier! If you don't take the time to do this…your balls will have too much liquid and will be soggy.
Once you have your spinach drained, add it to the bowl with your eggs and cheese. (if adding onion and mushrooms–add those now!) Stir everything together in the bowl.
Now you will shape small 1 inch balls and place onto a baking pan that has been lightly sprayed with non-stick cooking spray. 
Pop your pan in the oven and cook for 15-20 minutes or until they are turning a light golden brown!
These will definitely fly off your platter at your next party! I have been surprised that even people who hate spinach will like these spinach balls! 
Here are some more great party food recipes you should check out! What is your favorite recipe with spinach?
- 1 Box Stove Top Stuffing Chicken Flavored
- 1 1/3 cup hot water
- 1/4 cup butter cut up
- 2 packages 10 oz. each frozen chopped spinach, thawed, well-drained and patted dry
- 1 cup grated Parmesan cheese
- 4 eggs
- Optional: 1 cup fresh mushrooms chopped and 1 small onion, finely chopped (if you add the mushrooms and onion then add an extra 1/3 cup hot water)
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Preheat your oven to 400 degrees F.
-
Take a large bowl and combine your stuffing mix, your cut up butter and your hot water. Stir this together with a big spoon until well combined.
-
Thaw, drain and pat your spinach dry.
-
Once you have your spinach drained, add it to the bowl with your eggs and cheese. (if adding onion and mushrooms–add those now!)
-
Stir everything together in the bowl.
-
Now you will shape small 1 inch balls and place onto a baking pan that has been lightly sprayed with non-stick cooking spray.
-
Pop your pan in the oven and cook for 15-20 minutes or until they are turning a light golden brown!
The hardest part of this recipe is getting the spinach drained and patted dry. That frozen spinach is just really soaked with water and it is very important to get it as dry as possible! I used a colandar to drain my spinach and then I just squeezed it and squeezed it with my hands to get the extra liquid out. Last I used paper towels and blotted the spinach to get it even drier! If you don’t take the time to do this…your balls will have too much liquid and will be soggy.
Adapted from Kraft Recipes
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This recipe sounds wonderful.
Can I use substitute fresh spinach…never have much luck with frozen.If so how much would I need..
I really don’t think fresh spinach would give the balls the right consistency.