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Parmesan Spinach Balls

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One of my favorite appetizers at any party are spinach balls. Filled with salty freshness, the little bites are so savory alongside barbecue sauce or even a creamy dill dip. And they come together in no time — really, making them the perfect last-minute goodie.

Parmesan Spinach Balls

Adapted From the Food Network


Using a melon baller or small cookie scoop makes forming the balls so easy.

Parmesan Spinach Balls


  1. 1 pound canned or frozen spinach, thawed
    1 onion, grated
    2 cloves garlic, grated
    1/4 teaspoon dried mustard
    1/4 teaspoon fresh lemon juice
    1 cup shredded Parmesan
    1/2 cup shredded Monterey Jack cheese
    4 eggs
    1 3/4 cup Italian-style bread crumbs
    5 tablespoons melted butter


  1. Preheat oven to 350˚F.
  2. Place the spinach in a colander and press with a paper towel until no liquid is released. Place the spinach in a bowl and add the onion, garlic, dried mustard, and lemon juice. Stir to incorporate.
  3. Now add the cheeses, eggs, and bread crumbs, stirring again.
  4. Drizzle the butter over the mixture and give a final stir. Scoop and form into balls and tightly pack on a parchment-covered sheet pan.
  5. Bake for 20 minutes, then flip the spinach balls. Bake for an additional 10 minutes, and serve hot or cold. Top with a sprinkle of Parmesan, or leave as is.