2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup onion, finely chopped
2 cloves garlic, minced
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1/4 cup olive oil
Instructions
Preheat and prepare the pan. Set your oven to 375°F so it has time to fully heat. While the oven warms up, line a baking sheet with parchment paper. This small step makes a big difference: it helps prevent sticking, keeps the bottoms from over-browning too fast, and makes cleanup quick once you’re done baking.
Prep the spinach correctly. If you’re using fresh spinach, chop it into small pieces so it blends evenly through the mixture and every bite tastes balanced. If you’re using frozen spinach, thaw it completely and drain it well before measuring. Excess moisture can make the mixture harder to shape and can prevent the balls from baking up firm and nicely browned.
Combine the dry and flavor ingredients. In a large mixing bowl, add the breadcrumbs and grated Parmesan cheese first. This helps the dry ingredients distribute more evenly once the wet ingredients go in. Add the finely chopped onion and minced garlic, keeping the pieces small so they mix smoothly and don’t create large chunks that interfere with shaping.
Add seasoning for a well-rounded bite. Sprinkle in the salt, black pepper, and Italian seasoning. If you want a little heat, add the red pepper flakes (they are optional, so you can include them or leave them out depending on your preference). These seasonings bring out the savory flavor of the Parmesan and add a gentle herby aroma that makes the spinach balls taste extra satisfying.
Easy Spinach Balls (Baked Golden Brown) 4
Add the binder and mix thoroughly. Crack in the 2 large eggs. The eggs are what help bind everything together so the mixture holds its shape during baking. Now add the chopped (or thawed and drained) spinach. Mix until everything is well incorporated—you want the spinach evenly spread throughout, with no dry pockets of breadcrumbs and no clumps of spinach stuck together. You can use a sturdy spoon, or clean hands if that’s easier, but keep mixing until the texture looks uniform and holds together when pressed.
Shape into even balls. Scoop up a small amount of mixture and roll it between your palms to form balls about 1 inch in diameter. Try to keep them as consistent in size as you can so they bake evenly—if some are larger and some are smaller, the smaller ones may brown faster while the larger ones need extra time to firm up. Place each ball onto the prepared baking sheet, leaving about 2 inches of space between them so heat can circulate and the outsides can bake up golden.
Drizzle with olive oil for golden color. Once all the spinach balls are arranged on the baking sheet, drizzle the olive oil over them. This step helps the exterior brown beautifully and encourages a crisp, baked finish. Use a light, even drizzle—enough to help with browning, but not so much that the balls become oily.
Bake until golden and firm. Transfer the baking sheet to the preheated oven and bake for 20–25 minutes, or until the spinach balls are golden brown and firm to the touch. The exact time can depend on your oven and how tightly the balls were packed when rolled, so start checking near the 20-minute mark and continue until they look evenly baked and set.
Cool briefly before serving. Remove the baking sheet from the oven and let the spinach balls cool for a few minutes. This short rest helps them firm up a bit more and makes them easier to handle and serve. Enjoy them warm as an appetizer or snack.
Notes
If you prefer a crunchier exterior, you can broil for an additional 2–3 minutes after baking.
For a creamier texture, you can add 1/4 cup ricotta cheese to the mixture.
