This recipe for Spinach Balls is easy and makes a great meatless option for gatherings! 
Spinach is a nutritional powerhouse…a “super food”. So of course for me to like it I need to disguise it!!
Think spinach dip or artichoke and spinach dipm THAT is how I like my spinach. I make my sauteed spinach with a ton of garlic and a splash of balsamic vinegar…see what I mean…I need to hide the spinach taste!
Anyway, a couple of years ago I was fooling around with ingredients to make spinach balls that I would eat…they were ok…then my friend Amanda made them but she added in Muenster cheese…and that made all the difference…I love these!! Yeah Amanda!!
You can make a ton of Spinach Balls, transport them and cook on site wherever you are going. You can freeze them in batches and just pull out for a quick app for drop by company.
They are so stinking easy…that when the mood strikes a few minutes in your kitchen yields a tasty treat and the perk…antioxidants and a ton of vitamins!! Kids like Spinach Balls too!
Spinach Balls
1/4 cup butter, melted
1 box of frozen chopped spinach, thawed and squeezed dry
1 cup seasoned breadcrumbs
1 TBS onion powder
4 ounces Muenster cheese, ripped into small pieces
Pinch or salt and pepper
1/4 tsp garlic salt
3 eggs, beaten
Mix all ingredients together in a bowl until fully incorporated.
Roll into 1-inch balls and refrigerate for 30 minutes or until ready to cook.
Preheat over to 350 degrees
Place spinach balls on a baking sheet and bake for 10-12 minutes.
If you want to freeze some, place on a baking sheet and freeze for about an hour.
Place into freezer bags until ready to use.
Thaw for 20 minutes, then cook as directed.
Enjoy!!
Colleen
Karma Darling says
February 12, 2010 at 5:44 pmThese look delicious! If I wanted to try a different cheese, what would you suggest?
Colleen says
January 5, 2018 at 8:45 pmThat would probably be good too!
Alison @ Hospitality Haven says
February 12, 2010 at 7:24 pmWow! What a smart idea! I made regular meatballs last night and instead of bread crumbs I crushed almonds and oatmeal and used them instead, and it worked very well!!
Dee says
February 13, 2010 at 5:28 amThis looks great. I've tried it with fresh parmesan instead of muenster but I'd like to try the muenster. You can also used stovetop stuffing mix instead of breadcrumbs, although I bet it would rock if you used panko crumbs….?!
Dee
Mama M. says
February 15, 2010 at 3:45 amYum, those look great! Fun site you have here!!!
Caveman Cooking says
February 15, 2010 at 8:20 amWow, Colleen! You have me headed to th kitchen in the middle of the night to see if I have the ingredients to make these. YUM!
Potsdam Kelly says
February 15, 2010 at 6:45 pmHave you tried with cooked fresh spinach?? For example if I took fresh spinach and cooked it down with a little olive oil do you think that would work too?
shari says
January 12, 2018 at 12:39 pmI was wondering the same thing!
Colleen says
January 22, 2018 at 7:58 pmAs long as it isn’t too wet, I can’t see why not.
Potsdam Kelly says
February 15, 2010 at 8:38 pmThanks for the quick response … I think we are going to love these!
Mimi says
January 13, 2018 at 2:53 pmDo you recommend keeping the already cooked spinach balls in a crock pot to keep warm?
Colleen says
January 22, 2018 at 7:55 pmHi Mimi, I honestly can’t say. They typically disappear once out of the oven. I have zero experience with crockpots believe it or not, so I defer to your judgment.