Spinach-Parmesan Balls

These baked spinach and Parmesan balls are a crowd-pleasing appetizer that comes together with six everyday ingredients. Frozen spinach, breadcrumbs, grated Parmesan, softened butter, eggs, and garlic get mixed, rolled into balls, and baked until golden and crisp on the outside.

Squeezing the thawed spinach bone-dry is the single most important step. Any extra moisture will make the balls fall apart on the baking sheet or steam instead of crisping. Wring it out in a clean kitchen towel until nothing drips.

The butter and eggs bind everything while the breadcrumbs absorb moisture and give structure. Room-temperature butter blends into the mixture much more evenly than cold, so don’t skip that step. The Parmesan adds a salty, nutty bite that intensifies as the balls brown.

Pro Tips

• Roll the balls with damp hands to keep the mixture from sticking
• Space them an inch apart on the baking sheet so air circulates and they crisp evenly
• Don’t open the oven too often. The low baking temperature needs the full 45 minutes to get a proper golden crust
• Serve right away. They’re best hot from the oven when the outside is crisp and the center is soft

Variations

• Add a pinch of red pepper flakes or nutmeg to the mixture for extra warmth
• Swap Parmesan for Pecorino Romano for a sharper, saltier flavor
• Serve with warm marinara sauce for dipping