Spinach Balls

I originally did a post on spinach balls over a year ago, but the photos have since vanished so I thought I would just update the entire post.

Spinach balls have been a constant at Thanksgiving dinner in my family for as long as I can remember. Sometimes they’re smaller and served as an appetizer, and sometimes they’re larger and served as a side dish, but either way, they’re there. I won’t be spending Thanksgiving with my family this year, and I knew that I wouldn’t make it through November without eating a few, so I went ahead and made a batch a little early.

Spinach balls

I might end up making these where I will be spending Thanksgiving, but in case that doesn’t happen I will have avoided missing out on one of my favorite parts of the holiday. Because of the flavors involved these could be a nice addition to an Italian meal, but to me, they just taste like Thanksgiving.


Makes 15-20 balls

  • 2 10-ounce boxes frozen chopped spinach, thawed and squeezed of excess liquid
  • 2 cups (unprepared) Pepperidge Farm dressing mix
  • 1 large onion, chopped
  • 2 eggs, beaten
  • 3/4 cup butter, melted
  • 1/2 cup grated parmesan cheese
  • 1/2 tbsp garlic salt*
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • Salt to taste
    *You can substitute 1-2 cloves of minced garlic plus a little salt.


Combine the spinach, dressing mix, onion, cheese, herbs and spices in a large bowl.

Add the eggs and melted butter. Mix well.

Form the mixture into balls and place them in a greased baking dish.

These were a little larger than golf balls, and I made about 16 of them.

Bake at 350 for about 20 minutes, or until the tops are starting to brown.

Recipe Notes:

This recipe can easily be doubled or tripled if you’re feeding a crowd. (According to my mom, the expert, the recipe tripled yields about 3 dozen larger balls and the recipe quadrupled yields about 75 walnut-sized balls)

Yes, these are green. Yes, they contain a lot of spinach. No, they are not healthy. However, if you are interested in making them slightly healthier I think you could eliminate up to 1/4 cup of the butter and still have good results.

These take well to substitutions, so play around with them and make them your own. I think my mom usually goes light on the onion, and I’ve made changes when I was missing certain ingredients. Examples: feta instead of parmesan, breadcrumbs instead of stuffing mix, fresh garlic instead of garlic salt

If you have any doubts regarding the recipe feel free to contact us here.

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