Stuffing Spinach Balls

I had these Stuffing Spinach Balls for the first time at my friend Karen’s. It was a girls night and all the women were devouring this appetizer. We all thought we were eating the best stuffed mushrooms we had ever eaten and then we realized there wasn’t a mushroom in the house.

I love stuffing, I mean really, really love stuffing. If people like lobster, I like stuffed lobster. If we have Thanksgiving dinner, we stuff the bird and then we make another stuffing as a side. Baked stuffed shrimp, you name it, stuffing is good. We always make our stuffing from scratch but this recipe calls for Pepperidge Farm stuffing mix. I have to tell you, I will buy this stuffing all day long just to make these spinach balls. They are delicious. Best part ever…kids love these things and they don’t even care that they have spinach inside.

When I say this I am not lying. Make them, serve them and run for your life because people will be grabbing for them and your life is at stake.


This recipe calls for thyme which is delicious. I make them in the summer on PEI and my cousin Nadine doesn’t like thyme that much. So, I tried herb de provence to replace the thyme. Huge Hit. So if you have either one, go for it, they both work so well.




These are so pretty and what a great spring or even Easter Sunday appetizer. Easy and delicious!


Stuffing Spinach Balls

Stuffing Spinach Balls


  • 2 boxes frozen, chopped spinach, defrosted, well drained
  • 2 cups Pepperidge Farm herbed stuffing mix
  • 1 large onion chopped
  • 4 eggs, beaten
  • 3/4 cup melted butter
  • 1/2 cup Parmesan cheese
  • 1/2 tsp. garlic powder
  • 1/2 tsp thyme or Herb de Provence
  • salt and pepper


  1. Squeeze the spinach to be as dry as possible. Mix all above ingredients in a large bowl. Form into golf ball size balls. Bake on greased cookie sheet for about 20 minutes in a 350 degree oven until browned. Serve while hot.


Recipe from Karen

Recipe cooked by Renee @ Renee's Favorite Dishes


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