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spinach balls

Spinach Balls

An easy and fun appetizer that packs a nutritional punch!
Author Jamie


  • 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)


  1. Preheat your oven to 400 degrees F.
  2. 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.
  3. Thaw, drain and pat your spinach dry.
  4. Once you have your spinach drained, add it to the bowl with your eggs and cheese. (if adding onion and mushrooms–add those now!)
  5. Stir everything together in the bowl.
  6. Now you will shape small 1 inch balls and place onto a baking pan that has been lightly sprayed with non-stick cooking spray.
  7. Pop your pan in the oven and cook for 15-20 minutes or until they are turning a light golden brown!

Recipe Notes

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