Serve these bite-sized spinach and parmesan morsels with your favorite mustard for a tangy appetizer offering!

These spinach balls are pretty famous with a group of my online cooking buddies, who have all been making them for yeeeeears.

I finally got on board and made these as an appetizer for my friend Jenn for one of our weekend slumber parties.

These were easy to make, and they make a LOT! I liked them even better leftover the next day. I think that the mustard for dipping is key, as the tanginess really brightens up each bite.

These would be great for a potluck or dinner party, and I'm told they freeze really well, too!

📖 Recipe

Lindrusso’s Spinach Balls

Serve these bite-sized spinach and parmesan morsels with your favorite mustard for a tangy appetizer offering!

The Savory Notebook

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Course: Appetizer

Cuisine: American

Prep Time 30

Cook Time 10

Total Time 40

Ingredients

2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
2 cups crushed herb stuffing mix Pepperidge Farms seasoned bread crumbs
1 cup firmly packed grated Parmesan cheese
½ cup butter melted
4 scallions chopped
3 beaten eggs
1 dash nutmeg

Method

Combine all ingredients in a large bowl. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake.
Arrange spinach balls on an ungreased cookie sheet and bake 10 to 15 minutes at 350°F or until lightly browned. Serve with your favorite mustard for dipping.