Spinach Balls

Spinach balls are the kind of party appetizer that ruled potluck tables for decades and still belongs there. Crispy edges, tender green-flecked centers, salty hits of parmesan, and just enough herb stuffing to bind it all into pop-able bites that go from freezer to oven to platter without much effort.

The herb stuffing mix does dual duty here: it acts as the binder (instead of plain breadcrumbs) and contributes most of the savory flavor through its built-in seasoning blend. Pepperidge Farm or any herb-seasoned stuffing cube works well.

The key step is squeezing the spinach absolutely dry. Frozen spinach holds an enormous amount of water, and any liquid left in the mix will give you mushy balls that fall apart on the baking sheet. Press it through a fine sieve or wring it in a clean kitchen towel, you should get the spinach down to about half its thawed volume.

Melted butter and beaten eggs round out the mixture, providing richness and the binding structure that holds everything together as the balls bake.

Pro Tips

• Use a small cookie scoop (1 tablespoon) for uniform balls that bake evenly.
• Make ahead and freeze raw on a sheet pan, then transfer to a bag. Bake straight from frozen, adding 5 minutes to the cooking time.
• A pinch of red pepper flakes or freshly grated nutmeg in the mix adds a layer most recipes miss.
• Serve warm with a mustard dipping sauce or a creamy ranch.

Variations

• Stir in ½ cup crumbled feta or grated gruyere along with the parmesan.
• Add finely diced sun-dried tomatoes for color and a tangy bite.
• Use chopped fresh dill in place of thyme for a brighter, more spring-feeling version.