Garlicky Spinach Balls

The last appetizer made in the South Arm Club for Seniors is a very healthy appetizer.  Instead of something loaded with sugar, butter or cheese, this appetizer is made with vegetable.  This Garlicky Spinach Balls recipe is adapted from Taste of Homes and it serves 8 to 12.


These Garlicky Spinach Balls are made with dry bread stuffing and spinach. They are tasty, easy-to-eat vegetable appetizer. You can make these ahead and freeze them, unbaked, in a single layer. Then, simply bake as needed, adding 5 to 10 minutes to the cooking time.


  • 2 cups crushed seasoned stuffing
  • 1 cup finely chopped onion
  • 4 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  • 1/4 cup reduced-sodium chicken broth or vegetable broth
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons dried thyme
  • 1/4 teaspoon ground black pepper
  • 2 packages (10 ounces each) frozen chopped spinach


Paul and Frances made with these Garlicky Spinach Balls.


Preheat the oven to 350F.

Garlicky-Spinach-Balls-3-300x200Thaw the frozen chopped spinach using a microwave as per instruction on package.Squeeze dry the chopped spinach after it cools down.
Garlicky-Spinach-Balls-2-300x200In a large bowl, break up the larger pieces of crushed seasoned stuffing with a potato masher.
Garlicky-Spinach-Balls-9-300x200Add chopped onion, dried thyme, garlic, Parmesan cheese, butter, beaten eggs and broth.
Garlicky-Spinach-Balls-6-300x200Finally, add the spinach and season with salt and pepper.  Mix until blended.  You may want to use your hands for ease of mixing.
Garlicky-Spinach-Balls-7-300x200Roll the mixture into 1-inch balls, placing 1 1/2 inches apart on a greased baking sheet.  Bake for 15 to 20 minutes, or until golden brown.Paul and Frances, thank you for making this little Garlicky Spinach Balls.

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  1. Pam

    Thank you Thank you Thank you for getting rid of that pop up feature that you were trying out.I realize it had good features but it was annoying. If you could fix the header it would be awesome, it’s hard to read the title of the page with it overlaying the words.

    1. Ben

      Hi Pam:
      I am going to clean up the template a bit too. Am also gonna get rid of Adsense ads.
      The header overlap issue is tough to resolve but will definitely look into it this coming weekend.
      Can you tell me what OS and browser you are using?
      I know this happens on some Macs using Windows emulation or something.

      1. pam

        I am using window 7 ultimate and using both IE and Firefox as my browsers.

        1. Suanne

          Hi Pam:
          I had made some tweaks to the template. Can you check for me now and see if this is happening on both IE and Firefox on your machine?
          What versions of IE and Firefox are you using BTW.

          1. Pam

            The header still covers the title.
            The IE : 8.0 version

  2. etranger

    You could make this with fresh spinach too — I’d use a huge bag as it cooks down so much.

    Chop spinach roughly to break up stems and leaves a bit

    Saute onion and garlic (I’d use more than 2 cloves, probably 4) in the bottom of a large pot that will hold all the spinach.

    Rinse and drain spinach and put in pot. Cover to steam (rinse water is sufficient) until wilted. You don’t need to drain or squeeze it, as you are hydrating the stuffing anyway.

    Remove from heat.

    Add bread crumbs (could make from stale french bread), thyme, cheese and chicken broth. While this is still cool, add beaten eggs and stir in quickly (you don’t want them to cook).

    You could use milk instead of chicken broth and bake this as a casserole. With the eggs it will get puffy and would be very tasty. Bake in a greased dish at 350, done when top is lightly golden brown and puffed. Somewhat like a quiche. Nonfat milk works fine.

  3. van pham

    i wonder how this would taste at room temperature. if i had seen this earlier i could have tried to plan for making this instead of a spinach cheese spiral thing i saw the other day.

  4. etranger

    I am sure it would be good at room temperature. If you made it as a casserole it would not be as puffy — the puff falls when it cools off. I would not let it sit out for hours and hours because of the eggs.

  5. Dawn

    I can’t believe I just made these!! My recipe is slightly different, but the same basic concept. I love these!!!

  6. Carol

    My Grandmother used to make these by the buckets! Sauerkraut Balls too! So good!

  7. etranger

    So how do you make them as sauerkraut balls? I had sauerkraut balls at a German restaurant in Indianapolis (The Rathskeller – recommended if you ever go there) and they were meatballs with sauerkraut.

  8. Sarah Jio

    Hi there! These look AMAZING! I’m the health and fitness blogger for (Glamour magazine). I hope it’s OK to link to you with a photo on my blog, Vitamin G, tomorrow. I want to send readers your way to check out the how-to. Thank you! Sarah

    1. Ben

      Hi Sarah: Sure thing. We appreciate that you check with us first but please go ahead. Love your site. Ben

    2. Suanne

      Oh wow, thanks a lot Sarah. We are seeing a lot of traffic from at this moment!

  9. Anna

    Can I make these without the eggs?! What should I use instead of the eggs?

      1. Anna

        thanks Suanne!

        1. etranger

          I have made a lot of eggless food. For this one, I would put in a tablespoon of soy flour for each egg and a tablespoon of pureed/blended fresh vegetable to replace the moisture. Zucchini would be good because it would not add a flavor or color. You can leave the skins on because they are green like the spinach. The quantities will not ruin this recipe if they are slightly different in volume than an egg.

          The soy flour gives the batter a “raw beans” taste, but that will be gone when you cook it.

          For brownies and other highly flavored and colored food, you can use sweet potato puree straight across. It won’t be discernible in the brownie at all.

  10. carrie leber

    great recipe and thanks so much for the step by step pictures.

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