Spinanch Balls

These are the ultimate make-ahead party appetizer. Mix, roll, freeze, and forget about them until guests are on the way. Straight from the freezer to the oven, golden and ready in 20 minutes flat.

The base is dead simple. Herb stuffing mix soaks up melted butter and beaten eggs, then gets loaded with well-drained spinach, Parmesan, garlic, and thyme. Roll them into teaspoon-sized balls and freeze on a cookie sheet before bagging them up.

Fifty appetizers from one batch means you’re covered for holiday parties, game day, or those surprise drop-in guests you secretly love to impress. Serve them on a platter with toothpicks and watch them disappear.

Kitchen Tips

• Drain the cooked spinach until it’s practically crunchy. Excess water will keep the balls from holding their shape.
• Freeze the balls on the cookie sheet first, then transfer to bags. This keeps them from sticking together in one big clump.
• No need to thaw before baking. Frozen straight to the oven gives the best texture with a crisp outside and soft center.
• Pair with a warm marinara dip or honey mustard for dipping.