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Spinach Balls feature nutty Parmesan, herby stuffing cubes and slightly bitter greens for a perfect poppable appetizer bite. Game day anyone?
If you think beer and pigs in a blanket are the only decent football food, you have another think coming!
As food lovers, we have our gourmet Game Day requirements for good grub, and that means we’re stepping away from the chili bowl, and towards some more interesting finger food.
I’m making Spinach Balls, which have been on the Thanksgiving menu at my friend Teri Carcano’s house ever since she got the recipe from a holiday guest decades ago. Isn’t that the way good recipes stay alive, passed from sticky hand to sticky hand, and these days from email to Facebook to text to Pinterest and Instagram and TikTok?
This recipe deserves to escape the confines of Thanksgiving, and have a long and happy life at other celebrations, because it is utterly delicious and addictive. I could make a meal out of these, and hey, they are chock full of greens, so maybe I should!
How to make Spinach Balls
Gather your ingredients. For this recipe, you’ll need:
- Frozen or fresh spinach
- Herb-seasoned stuffing bread cubes
- Parmesan cheese
- Eggs
- Butter
- Onion
- Tabasco
- Dip: Mustard honey, if you like
Decide if you’re using frozen (thawed) spinach, or you’re going to use fresh and wilt it in a skillet. Either way works. Teri uses frozen, and I used fresh.
Heat the oven, prepare your baking sheet, and combine all the ingredients in a bowl. Allow the mixture to rest for half an hour at least so the bread moistens.
Shape into small balls and place on prepared baking sheet.
Bake until slightly golden brown, then remove and put on a plate. Offer with honey-mustard dip if you like, or serve as-is.
They pair well with a crisp, dry white wine, such as a Pinot Grigio or Sauvignon Blanc.
I’ve taken a few liberties with Teri’s recipe, but I put both versions in the recipe card so you can tweak it for yourself.
Let’s fire up the oven and get these in there. It’s nearly game time!
Spinach Balls feature nutty Parmesan, herby stuffing cubes and slightly bitter greens for a perfect poppable bite. Game day anyone?
Ingredients
- 2 (10-ounce) packages frozen, chopped spinach, thawed, drained and squeezed of excess water (*see my variation with fresh greens in the note below)
- 2 cups herb-seasoned stuffing (Teri likes small pieces from Pepperidge Farm; I used Mrs. Cubbison’s Herb Seasoned Cube Stuffing)
- 1 cup grated Parmesan cheese (I used 2/3 cup shredded Parmesan)
- 1-2 eggs, slightly beaten (I used 2 eggs)
- 3/4 stick butter, melted (I used 4 tablespoons unsalted butter + 1/4 cup water)
- Pepper to taste (I used 8-10 turns of the pepper mill)
- 1/4 cup finely minced onion (I used 1/2 cup)
- Tabasco – a couple of squirts (this is my addition; omit if you don’t like it)
- Dip: Dijon mustard, honey, a little lemon juice and mayonnaise to thicken, stirred together in a little bowl
Directions
- Heat oven to 350 degrees. Lightly mist a baking sheet with nonstick spray and set aside.
- In a mixing bowl, combine all ingredients and mix well by hand; allow to rest for 30 minutes so bread moistens.
- Using your hands, shape into 25-28 small balls. Place on prepared baking sheet and bake at 350 degrees for 15-20 minutes (mine took 25 minutes), until slightly golden brown.
- Remove from oven and place on a plate. Offer them with Honey Mustard Dip and enjoy! They are good warm from the oven or at room temperature.
- Makes 25-28 balls.
Notes
Recipe source: Teri Carcano of Malibu, Calif.
To use fresh greens instead of frozen greens: Instead of 20 ounces of frozen spinach, I used 10 ounces of fresh baby spinach and 10 ounces of mixed baby greens (kale, spinach, chard, etc.). Wilt the greens in a hot dry skillet, in two batches (due to volume). When wilted, remove to a chopping board and cool to room temperature. When cool, squeeze the liquid out into the sink using your hands, mass the greens on the cutting board and chop finely. Use as you would thawed frozen spinach.
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Other Shockingly Delicious football food
- Black-Eyed Pea Quesadillas
- Walking Tostada
- Frico Cheese Crisps
- Goat Cheese, Chiles and Figs
- Fingerlings and Fondue
- Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula
- Dates Stuffed with Chile Chevre
- Poor Man’s Burrito
- Boursin Mushrooms
- Amazing Grilled Mexican Street Corn
- Honey Mustard Pretzel Crunch
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This recipe was originally published Jan. 26, 2014 and has been refreshed and republished today.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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These sort of remind me of one layer of my mom’s lasagna, in the best possible way. Because I would alway sneak bites of that filling layer all by itself! This is like a socially acceptable way for me to eat that lasagna filling 🙂
Lori,
I have a feeling I would love your mom’s lasagna.
The Superbowl isn’t a big deal in Australia but it IS on tv and I try to watch every year. I love all the fancy game day food and it helps to get my inner American on. I’m dying to try these spinach balls!
Maureen,
Even in America, some of don’t care so much about the game, but we do love a good party!
This is such a great vegetarian option and looks really tasty too!
Susan,
I hadn’t thought too much about it being vegetarian, but you’re right. It serves that purpose as well at the party.
I love these! I think we should always look for ways to incorporate some greens into dishes if we can – sneaky healthy goodies! 🙂
Conni/FoodieArmy,
Agreed, and these aren’t even sneaky because they are loud and proud — green!
What a clever dish – I love spinach and these little bites sound delicious! They would pair perfectly with the Pinot Grigio!
Alida,
Wish I could make a tray of them for the Sunday Supper folks.
I always gravitate toward the wine if it’s there! 🙂
Shaina,
Very wise…
Mmm a great way to incorporate more veggies right? 😉
Carla,
Mmmmm…spinach!
I love the Game Day Grub, label for these cheesy spinach balls!Too funny!
Cindy,
Get your grub on!
YES!!!! On my way over right now!
Not the first thing that comes to mind for game day but I’m also intrigued by it.
Foodie Stuntman,
You should try these! You will eat 4, and then go looking for the rest, I predict.
These look so delicious and poppable!
Brianne,
Exactly right — poppable!
I knew I could count on you to bring the light appetizer to the party and boy am I glad you did!
Isabel/Family Foodie,
I want you to make these for your football folks…I predict it will be a new favorite.
Nice recipe. Thank you and have a Great Sunday.
Liz,
Thank you for being such a faithful commenter!
These are a great Game Day food! I love the spinach and cheese. Yum!
Shannon,
Spinach was just made to go with Parm, eh?
These sounds great for any occasion! I’m impressed that you actually have a real football lying around the house!
Amy,
12-year-old son!
Dorothy. . I love this! I have never seen spinach balls before but I freaking love this! I’m all about celebrating and using veggies more in recipes! love this!!!
Alice,
You MUST make. NOW!
I haven’t made these in years, but they’re a winner…and I need to add them to my next party menu!!!
Liz,
Isn’t it great how ancient recipes can still be relevant?
Mmmm! I love spinach balls, and they are the perfect finger food for a game day party! Serve me up a plate please!
Katie,
I am all for finger food at parties. Informal rules the day!
These would get gobbled up around our house any time of year! Glad you included instructions for fresh spinach too…I’d love to try it with the fresh greens.
Marjory,
I am a big fan of using fresh spinach and fresh greens instead of frozen. There’s nothing wrong with frozen, I just like the consistency better on fresh.
Yes, this is certainly something that needs to escape the confines of Thanksgiving. I’d have this any time of the year.