Leftovers Week: Spinach Balls

~~posted by Jen

See, it is a ROOSTER, Nik! NOT a blood-spatter! LOL

This recipe actually is not mine originally, my late ex-mother-in-law Catherine made these every year at the holidays for Ken and Pop, and it’s a Stockinger family favorite. I found her recipe when we first got married and started making them too. The neighbors and my co-workers soon fell in love with them as well, and it became one of those “go to” things people always asked me to bring for potlucks and parties.

They’re very simple to make, and a great way to use up leftover stuffing. I don’t use cooked stuffing for these, I use it right out of the package. Yes, I know I’ve told you before, I am a chronic over-buyer of holiday food staples. That’s probably why, as I type this, I have 8 cans of pumpkin puree and 6 bags of stuffing mix in my pantry right this minute. A week after Thanksgiving! But I digress.

You absolutely CAN use leftover cooked stuffing for this as well, and I’ve included directions for that below the initial ingredients. (I used my leftover craisin stuffing for stuffed mushrooms, otherwise I would’ve used that.)

You can also add bacon, chicken, or turkey meat (or even crab meat) to these to make a complete meal. Even kids love them, just don’t tell them it’s spinach. Call them “Monster Eyeballs” or something gory like that and the kids will slurp them down.

My BFF in Florida has 3 kids, and they love making these because of the rolling them out part. She makes these with the kids quite often. According to Kath, if it gets the kids to eat spinach, she is all for it! Her co-workers and friends at church all go ga-ga over these, too. This is Sam busy making “mini” spinach balls, thanks to my BFF Kathy for letting us share her pics.

Samantha, age 7, hard at work making spinach balls

These are Sam’s “mini” Spinach balls

Here’s how it’s done:

Jen’s Version of Catherine’s Spinach Balls
2 cups dry Stove Top Stuffing Mix (or brand of your choice)
1 tbsp garlic powder
1 tbsp onion powder
1/4 cup vegetable stock or chicken stock
1 cup shredded cheese (Italian Blend or Swiss work well)
1 (10-ounce) package frozen spinach, thawed and wrung dry (squeeze it to get all the water out)
2 large eggs
1/2 stick I can’t Believe I’m Not Using Real Butter (Dear Paula Deen: Nik made me), melted 

OR If you have leftover cooked stuffing, substitute 2 cups of cooked stuffing and omit the garlic powder, onion powder, and chicken stock.

Preheat oven to 400 degrees. In a large mixing bowl, combine all ingredients until thoroughly blended. Spray a sheet pan with cooking spray, then spray your hands also. Roll out the spinach balls into 1 inch balls (about the size of meatballs) and space them evenly on the cookie sheet. 

Ready for the oven

Bake at 400 degrees for about 10 to 12 minutes until firm to the touch and lightly browned. Serve warm or also delicious room temperature. Refrigerate any leftovers in an airtight container. This recipe makes about 24 1 inch spinach balls. 

This just made me laugh because it looks like the rooster is about to munch down on one!


  1. Sam loves making spinach balls – the entire process – because she can do everything with very little help/supervision. She likes to use a 1" cookie dough scoop to make *popper* size spinach balls for snacking. For appetizers or a side item we roll 2" balls by hand. We never have leftovers and they are a requested item whenever we have a pot luck carry in at church! Everyone is sure to enjoy these.

    ~Kat (Samantha's mom :o)

  2. And what better example of playing with your food, than when the kids will even get involved?! Thanks for sharing, Kat! LYMI!!~~Jen

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