These easy-to-make Spinach Balls make a great snack or vegetarian meatball substitute! I love that these use simple ingredients I almost always have on hand, so they’re easy to throw together in a pinch. My family loves eating these as a snack on their own or with a side of marinara sauce for dipping, but they also make a great pasta topping if you’re looking for a vegetarian meatball. I even think they’d be good on a salad, or as an appetizer or side dish to a meaty main course. Full of flavor, these hearty, satisfying Spinach Balls use seasoned stuffing, grated Parmesan cheese, butter, eggs and frozen spinach. Perfect for when you’re cooking from your pantry! Plus, they’re only 50 calories or 1 WW Weight Watchers SmartPoint each.
Looking for more lightened up handheld snacks and appetizers like these tasty Spinach Balls? Check out my Buffalo Deviled Eggs, Cheesy Pineapple Prosciutto Bites, Cheesy Bacon BBQ Chicken Taquitos, Turkey Sausage Stuffed Mushrooms, Buffalo Cauliflower Wings, Spinach Artichoke Wonton Bites, Hummus Veggie Tots, Cheesy BLT Crostini, Strawberry Balsamic Bruschetta, Caprese Wonton Bites, Baked Un-Fried Pickles, Loaded Potato Rounds, Ham and Cheese Twists, Buffalo Chicken Taquitos, Cheesy Spinach Pinwheels, Pizza Logs, Bacon-Wrapped Water Chestnuts, and more in the Appetizers section of my recipe index!
- 2 10 oz packages frozen chopped spinach, thawed and squeezed as dry as you can
- 4 large eggs
- ¼ cup water
- 4 tablespoons light butter, melted (I use Land O’Lakes light butter sticks)
- 6 oz seasoned stuffing mix, dry/unprepared (use your preferred flavor)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pre-heat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil lightly misted with cooking spray.
- Break the eggs into a large mixing bowl and beat until smooth. Add the water, melted butter, stuffing mix, Parmesan cheese, garlic powder, onion powder, salt and pepper and stir with a fork until well combined. Add the dry chopped spinach in and stir until thoroughly combined.
- On a clean surface (I used a cutting mat), divide the mixture into 32 equal piles and roll/form into 32 balls (should be 1 – 1 ½ inch thick). Line the balls up on the prepared baking sheet. Bake for 18-20 minutes until heated through and lightly browned on the bottom.
1 per spinach ball (P+ calculated using the recipe builder on weightwatchers.com) Nutrition Information per spinach ball:
50 calories, 5 g carbs, 1 g sugars, 2 g fat, 1 g saturated fat, 3 g protein, 0 g fiber (from myfitnesspal.com) adapted from allrecipes and South Your Mouth