Get a serving of spinach with delicious spinach balls. A perfect appetizer for parties, these balls are pretty, naturally gluten-free, and surprisingly easy to make! It’s hard to eat just one!
Spinach Balls Vintage Recipe
This is a recipe adapted from one my friend, Melinda, often makes and brings to parties. She is a fantastic cook and always makes delicious appetizers, salads, and desserts! The first time I tried these spinach balls, I loved them and was surprised they were from a vintage recipe. I didn’t realize people had been making them for years! They are filled with spinach and are a great way to eat a green vegetable. If you are not too fond of cooked spinach (like me), you will be pleasantly surprised that these baked balls are a delicious appetizer. There is no overwhelming spinach taste!
Gluten-Free Recipe
I love to take vintage recipes and adapt them with a modern spin. In this case, I changed this recipe to a gluten-free version. The taste is the same as the original recipe. The only substitution is a filler mix in place of store-bought stuffing.
Original Recipe
This recipe is delicious as a gluten-free appetizer — it is hard to tell the difference from the original! However, if you choose to make it with the stuffing mix like the vintage recipe calls for, it will no longer be a gluten-free recipe. I have included these instructions in the Notes section of this recipe.
Rice Chex Cereal
I use crushed Rice Chex cereal for many gluten-free recipes. It works well as a replacement for crunchy-type bread crumbs such as panko. But to be honest, I prefer it over panko crumbs for many recipes! And in this recipe, Rice Chex cereal and a few herbs and spices make a suitable substitution for store-bought stuffing mix.
Using Frozen Spinach
Frozen spinach contains a lot of water! I bought boxed spinach and defrosted it. Then I squeezed the (thawed) boxes to squeeze out all the liquid. You can drain thawed spinach in a mesh strainer, but be sure to press out the excess water. Also, finely chop large spinach leaves and stems to make it easier to roll better-shaped balls.
Rolling the Balls
Use a cookie dough scoop to make uniform balls. Or, if you are good at rolling balls, you might 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 great for making ahead when you are planning a party. Freeze the balls after you roll them but before you bake them. First, place the balls on a baking sheet to freeze them — so they are not touching. After they freeze, they can touch each other without sticking together and be stored in an airtight container or freezer bag. They will keep in the freezer for a few weeks, and freezing doesn’t alter their taste.
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 since 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 give them to guests who can’t eat gluten, make sure not to let them touch foods with 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
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Servings |
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- 2 cups Rice Chex cereal, finely crushed
- 1/2 teaspoon dried parsley flakes
- 2 tablespoons dried onion flakes (can substitute 1/4 cup fresh onion, minced)
- 1/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder (can substitute 1 teaspoon fresh minced garlic)
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground sage
- 1/4 teaspoon salt
- 2 cloves garlic, minced (or 2 teaspoons minced garlic from a jar)
- 2 packages frozen chopped spinach, thawed and drained
- 4 large eggs, beaten well
- 2/3 cup unsalted butter, melted
- 1 cup Parmesan cheese, grated
Ingredients
Binder Mix
Spinach Balls
Equipment
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- Place all 8 binder ingredients into a mixing bowl and stir to combine.
- Preheat the oven to 400 degrees 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.
Substituting Stuffing Mix for Binder
Use 6 ounces of packaged stuffing mix such as Stove Top Stuffing Mix or Pepperidge Farm Herb Seasoned Classic Stuffing in place of (all 8) binder ingredients.
Baking Frozen Spinach Balls
You can make these spinach balls and freeze them on a baking sheet. Then store them in a freezer container. When ready to use them, place the frozen balls on a baking sheet and bake at 400 degrees F for 20-25 minutes or until brown on the bottoms.
Yield
Makes about (36) 1 1/2-inch balls.