Comida Kraft
Recipe Box

STOVE TOP Spinach Balls

Prep Time
Total Time

12 servings

Forget mini meatballs—your guests won’t be able to stop talking about these spinach ball appetizers. You’ll want to make them for every event!

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Mix stuffing mix, hot water and butter in large bowl until blended.
  • Add remaining ingredients; mix lightly. Shape into 60 (1-inch) balls.
  • Place in single layer on 2 rimmed baking sheets sprayed with cooking spray.
  • Bake 15 to 20 min. or until heated through and lightly browned.

Make Ahead

Prepare and bake spinach balls as directed; cool completely. Place in freezer-weight resealable plastic bags; freeze up to 3 months. When ready to serve, thaw in refrigerator. Place on baking sheets and bake in 400°F oven 10 to 15 min. or until heated through.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 170
Total fat 9g
Saturated fat 5g
Cholesterol 80mg
Sodium 460mg
Carbohydrate 14g
Dietary fiber 2g
Sugars 1g
Protein 9g
% Daily Value
Vitamin A 120 %DV
Vitamin C 2 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from These spinach balls were so good. These spinach balls were so good. I was reheating them the day after I made them as I placed a call to a director at the hospital where I work. Her voicemail came on and I thought I had hung up but apparently I didn't, and I left her a long message where I proclaimed my love for these in song. They are good enough to suffer public humiliation for.
Date published: 2012-11-28
Rated 5 out of 5 by from Simple and fun to make as a healthy snack! My mom used to make spinach balls all the time when we were young. I haven't had them in years and decided to give them a try! As you can see in the picture I made mine a bit larger than the recipe called for so I had to cook them a bit longer. I'd also add the cheese in with the stuffing mixture just to distribute it better. You can really taste the mushrooms in this which I LOVE! I will DEFINITELY make these again but will play around with adding some different spices to it, just because that's me!
Date published: 2016-10-28
Rated 5 out of 5 by from Coming up on Memorial Day Weekend. Coming up on Memorial Day Weekend. #1 request,these Spinach Balls. So I am starting this weekend and make triple batch, one low sodium chicken, one savory and going to try new whole wheat stuffing. I freeze these a dozen to a sandwich bag and then put in freezer bags. Easy to pull out at short notice. I have been making these so long, my recipe says Monterey Stuffing that isn't even made anymore. This recipe that doesn't need "doctored", just change the stuffing you change the flavor.
Date published: 2011-08-05
Rated 4 out of 5 by from LOve these but did add a few things to it. LOve these but did add a few things to it. Being from Cajun Country we did a little more spice. I added red pepper flakes, garlic powder, Creole Seasoning and a little black pepper. DELISH!! Made two batches and had NONE left. Everyone got a copy of the recipe and I know that 7 have already made their's because I got calls as to portions for seasoning. To each his own when it omes to seasoning. Thanks for a great starter recipe. We will be adding this to our party favorites!
Date published: 2011-02-05
Rated 5 out of 5 by from Stove Top Spinach Balls We made the recipe nowhere last night. We intend to try you; Better than ever. There are individuals especially children that do not like spinach; different way. Good for mushrooms stuffer. Entree for all. My daughter and I usually make spinach dip with the frozen small boxes of spinach as it is well drained. TRY USING THE VEGETABLE SEASONING FOUND AT YOUR LOCAL MARKET. Adds good taste. Can add the good sausage bits.
Date published: 2016-11-17
Rated 3 out of 5 by from I'm glad I didn't make these to bring to a potluck without trying them myself first. I'm glad I didn't make these to bring to a potluck without trying them myself first. I think they were a bit dry and were also overwhelmed a little by the spinach. I think I would use the chicken, turkey or pork stuffing mix if I make them again. Monterey did not have as much flavor. I might go with Mozerella cheese too which is not quite so dry. I noticed some could not find the Monterey Style and used the chicken. That is probably why they liked it better. I will try them again, with a little variation.
Date published: 2006-03-14
Rated 4 out of 5 by from Really good - I made these for Christmas at the in-laws' last year and they went over fairly well. Really good - I made these for Christmas at the in-laws' last year and they went over fairly well. I couldn't stop snacking on them as I made them! Only drawback is that they seemed to get kind of soggy and not so appealing as they sat - stuck them back in the oven a time or two to "re-crisp" them. Also couldn't find the Monterey stuffing mix, so used Cornbread instead. Yummy appetizer, though!
Date published: 2006-09-16
Rated 4 out of 5 by from I made these for a family holiday party. I made these for a family holiday party. They were really easy to make and everyone loved them. I only had one package of spinach and used sage and onion stuffing mix. The only thing that I would change is to add some italian sausage bits to the mix. This recipe is a great way to add some nutrition around the holidays.
Date published: 2006-01-04
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