Savor your daily green vegetable with these delicious spinach balls! They make an ideal appetizer for parties, are visually appealing, naturally gluten-free, and surprisingly easy to prepare. Once you try them, you’ll find it hard to stop at just one!
Spinach Balls Vintage Recipe
This recipe is inspired by my friend Melinda, who frequently makes these delightful spinach balls for parties. She’s an incredible cook and always brings a variety of tasty appetizers, salads, and desserts! The first time I tasted her spinach balls, I was hooked and amazed to find out they came from a vintage recipe. I had no idea they had been enjoyed by so many for years! Packed with spinach, these balls are an excellent way to incorporate a healthy green vegetable into your meal. Even if you’re not a fan of cooked spinach (like me), you’ll be pleasantly surprised by how delicious these baked bites are. There’s no overpowering spinach flavor here!
Gluten-Free Recipe
I enjoy taking vintage recipes and giving them a modern twist. In this instance, I’ve adapted the recipe to make it gluten-free while preserving the original flavor. The only alteration is substituting a filler mix for the store-bought stuffing.
Original Recipe
This recipe is a delight as a gluten-free appetizer—it’s hard to distinguish it from the original! However, if you decide to use the stuffing mix as called for in the vintage recipe, it will no longer be gluten-free. I’ve included the instructions for the original recipe in the Notes section for your convenience.
Rice Chex Cereal
I frequently use crushed Rice Chex cereal in my gluten-free recipes because it makes an excellent substitute for crunchy bread crumbs like panko. In fact, I often prefer it to panko for many dishes! In this recipe, Rice Chex cereal, combined with a selection of herbs and spices, acts as a fantastic alternative to store-bought stuffing mix.
Using Frozen Spinach
Frozen spinach has a significant amount of water content. I purchased a box of spinach and thawed it, then squeezed out as much liquid as possible. While you can drain thawed spinach in a mesh strainer, be sure to press out any excess water thoroughly. Additionally, finely chopping large spinach leaves and stems will help you shape the balls more easily.
Rolling the Balls
Use a cookie dough scoop to make uniform balls. Alternatively, if you are skilled at rolling balls, you may be able to shape equal-sized balls with your hands by estimating the amount of mix. Try to make them about 1 1/2 inches in diameter.
Freezing Spinach Balls for Later
This recipe is ideal for preparing in advance when hosting a party. After rolling the balls, freeze them before baking. Start by placing the balls on a baking sheet, ensuring they are not touching. Once frozen, they can be transferred to an airtight container or freezer bag without sticking together. They will remain fresh in the freezer for a few weeks, and freezing does not affect their flavor.
Baking Frozen Spinach Balls
When you are ready to bake them, place them on a baking sheet while frozen — there is no need to thaw them. Place them into the oven and bake for a longer time (20-25 minutes) than their unfrozen bake time of 12-15 minutes. This makes party planning easier, as you can prepare ahead of time.
Serve with Skewer Sticks
These spinach balls are perfect for serving with skewer sticks because they don’t fall apart easily. If planning to serve them to guests who can’t eat gluten, make sure to keep them separate from foods containing gluten by placing them on a separate platter. Enjoy!
Other Green Foods You Might Like
- Shamrock Crackers
- Broccoli-Cashew Salad Recipe
- Spinach Pear Salad
- How to Make Sauteed Green Beans
- Roasted Broccoli with Pecans
- Spicy Stir-Fry Green Beans
- Dill Peas and Potatoes
- Broccoli Salad with Pecans
Spinach Balls
Equipment
- 1 1/2-inch cookie scoop
- parchment paper
- baking sheet with sides
Ingredients
Binder Mix
- 2 cups Rice Chex cereal, finely crushed
- ½ teaspoon dried parsley flakes
- 2 tablespoons dried onion flakes (can substitute 1/4 cup fresh onion, minced)
- ¼ teaspoon dried thyme
- ½ teaspoon garlic powder (can substitute 1 teaspoon fresh minced garlic)
- ½ teaspoon black pepper
- ¼ teaspoon ground sage
- ¼ teaspoon salt
Spinach Balls
- 2 cloves garlic, minced (or 2 teaspoons minced garlic from a jar)
- 20 ounces frozen chopped spinach, thawed and drained
- 4 large eggs, beaten well
- ⅔ cup unsalted butter, melted
- 1 cup Parmesan cheese, grated
Instructions
Binder Mix
- Place all 8 binder ingredients into a mixing bowl and stir to combine.
Spinach Balls
- Preheat the oven to 400°F.
- Add the garlic to the binder mix and stir well.
- Press as much of the water out of the spinach as you can. Chop it on a cutting board if there are long stems. Add the spinach to the filler mix bowl.
- Add the beaten eggs and stir until well mixed.
- Add the melted butter and stir.
- Add the parmesan cheese and stir. Use a cookie dough scooper or your hands to roll the mixture into (36) 1 1/2-inch balls.
- Place a sheet of parchment paper on a cookie sheet with sides. Add the spinach balls, separating them–so they do not touch. Bake the balls for 12-15 minutes or until browned on the bottoms.