Spinach Balls

Lisa
The Cook
10 Servings
6 Ingredients
19 Comments
These baked spinach balls are a 20 minute, hot appetizer that will fit any festive occasion.
10 Servings
6 Ingredients
19 Comments

Ingredients

  • 2 ½ cups drain Spinach, Frozen
  • 2 cups crush Crackers, Snack (Round)
  • ¾ cups Parmesan Cheese, Grated
  • 2 individual beat Egg
  • ¼ cups melt Butter, Unsalted
  • 2 teaspoons Garlic Salt

Containers

Supplies

  • Parchment Papers
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl combine spinach, crackers, Parmesan cheese, eggs, butter and garlic salt.
  2. Form mixture into heaping Tablespoon sized balls.
  3. Place onto a parchment paper lined baking sheet and flash freeze.
  4. Divide between indicated number of gallon freezer bags.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place onto a baking sheet, and bake at 350 for 10-15 minutes until lightly browned.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl combine spinach, crackers, Parmesan cheese, eggs, butter and garlic salt.
  2. Form mixture into heaping Tablespoon sized balls.
  3. Place onto a baking sheet, and bake at 350 for 10-15 minutes until lightly browned.

Nutrition Facts

  • Not available.

19 Comments

Join the discussion
    1. I am so sorry these didn’t turn out for you. If you find the salt is too much, simply decrease the amount of garlic salt in the recipe, or use garlic powder instead.

    1. Hi Heather, we used saltine type crackers but you could always use Ritz and get a little different flavor. Either should work. Enjoy!

    1. Thanks for letting us know Deb. I think it can depend on the size you make them as well. Sorry it was less than you expected but I hope you enjoyed the ones you did get!

  1. I made these for my son’s birthday party and they were a huge hit with the adults and kiddos (ages3-9)! I had 2 people ask for the recipe and now I’m making them again for 2 events we’re attending this weekend. I use whole wheat Panko instead of crackers, and minced garlic to cut down on the salt. Thanks for a great recipe! It’s quickly becoming a favorite. (Also, I doubled the recipe the first time around and it yielded about a million, lol! One batch is plenty.)

    1. That is so good to hear! We love making these around the holidays and for parties too! They are a huge hit. Happy to hear that the kiddos were loving them just as much as the adults!

    1. It is suggested to freeze first and then cook, but if you want to cook these the day before, put in the fridge and then reheat for your party, they should be fine.

    1. You’ll thaw them in the fridge then place onto a baking sheet and bake at 350 for 10-15 minutes until lightly browned. Enjoy!

  2. My mom made these for our Thanksgiving party, they were a huge hit with the adults, kids, and even my cousin Hunter who will not eat anything that is a vegetable! I’m 11, and very impressed! Thank you so much for this amazing recipe!
    – Liz

    1. Hi Ulanda, Yes. The biggest food safety issue is with raw meat–which then would have to be cooked before re-freezing. The spinach balls would be fine. I don’t know taste-wise how they would be. Personally- I would merely pull out only the amount needed and cook those and leave the rest frozen. Hope this helps! ~OAMM

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