🥬 Best Easy Spinach Balls Recipe
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 24 spinach balls
Course: Appetizer, Snack
✨ Why You’ll Love This Recipe
These easy spinach balls are a crispy, cheesy, and crowd-pleasing appetizer that’s perfect for parties, meal prep, or even a healthy snack. Made with simple pantry ingredients, they’re quick to whip up and even easier to eat!
📝 Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and well-drained
- 1 cup seasoned breadcrumbs
- 1 cup shredded cheddar cheese (or parmesan for extra punch)
- 3 large eggs, beaten
- 1 small onion, finely chopped
- 2 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon chili flakes for heat
👩🍳 Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine spinach, breadcrumbs, cheese, eggs, onion, olive oil, and spices.
- Mix thoroughly until the mixture holds together. If it’s too wet, add a little more breadcrumbs.
- Shape the mixture into 1-inch balls using your hands or a small cookie scoop.
- Place on the prepared baking sheet, spacing them slightly apart.
- Bake for 20–25 minutes, or until golden brown and firm to the touch.
- Cool slightly before serving. Serve warm with your favorite dipping sauce!
💡 Pro Tips
- Drain spinach well: Squeeze out all the moisture using a clean kitchen towel to avoid soggy balls.
- Make ahead: Freeze uncooked spinach balls and bake from frozen (add 5–7 minutes to bake time).
- Dip ideas: Marinara, ranch, garlic aioli, or tzatziki all pair deliciously.
🥗 Variations
- Keto-friendly: Swap breadcrumbs for almond flour or crushed pork rinds.
- Gluten-free: Use gluten-free breadcrumbs.
- Vegan: Use flax eggs, dairy-free cheese, and plant-based butter.
📌 Summary
This easy spinach balls recipe is flavorful, freezer-friendly, and always a hit. Whether you’re hosting guests or prepping a healthy snack, this is the kind of recipe you’ll keep coming back to.
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