I have been making these spinach balls for many many years! My dear friend Karen gave me a spinach ball recipe way back when and, because the kitchen is my playground, I have taken her original recipe and “kicked it up a notch.”

It was an obvious appetizer to serve for our Gr8 dinner with the theme “Gr8 Goes Green.” This is an easy recipe to prepare, freeze and have on hand for those last minute plans. These balls can be served as an appetizer or a fun side-dish addition to your meal. Enjoy!

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Super Simple Spinach Balls

Makes 4 1/2 dozen.

Author Kyle

Ingredients

• 36 ounces frozen chopped spinach, thawed and excess moisture squeezed out
• 6 eggs, slightly beaten
• 3/4 cup minced onion
• 3/4 butter, melted
• 2 cups grated parmesan cheese
• 1 small block grated jack or pepper jack cheese
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon cayenne
• 14 ounces Pepperidge Farm Stuffing, one large bag, classic stuffing (not cubed stuffing)

Instructions

1. Preheat oven to 400°F.

2. Squeeze the excess water from the spinach and put into a large mixing bowl.

3. Add the remaining ingredients and mix well by hand. (I wear latex gloves while mixing and making the balls.)

4. Form the mixture into 1-inch balls using a small cookie or ice cream scoop or just roll into a ball with your hands.

5. Place the balls on a cookie sheet. They can be close together, just not touching.
   

6. Bake for 12 - 15 minutes.

7. Let cool a few minutes and then transfer to a serving plate.

8. Don’t forget to save a nibble for yourself!
   

Recipe Notes

Gr8 Do-Ahead Tip:

These spinach balls can be made through step 5 and then frozen on the cookie sheet for about an hour. Once frozen, put the balls in a plastic container or plastic freezer bag. They will keep for 1 - 2 months in the freezer. When ready to bake, take out as many balls as you need and bake as directed above for about 20-30 minutes (no need to thaw before baking).