Spinach Stuffing Balls (2024)

Spinach Stuffing Balls are an easy make-ahead side dish for your holiday dinner feast. Warm them up while the turkey is being carved then serve them with gravy and mashed potatoes.

Make ahead side dishes are an absolute lifesaver for any holiday meal. Use the search feature on the blog (type in Thanksgiving) and you’ll find several options.

Our favourites are these Stuffing Balls and Braised German Red Cabbage. Of course, a generous bowl of Buttermilk Mashed Potatoes is an absolute must-have on any holiday table.

Want to save this recipe?

Enter your email below and get this post sent straight to your inbox. Plus, I’ll send you my weekly newsletter featuring the newest and best Dish ‘n’ the Kitchen recipes every week!

Spinach Stuffing Balls

I classify these Spinach Stuffing balls as a ‘throwback recipe’ or Vintage recipe because they have been a part of my holiday dinner table for decades. They are a little different than the usual sausage ball because they contain spinach instead of sausage.

Our family LOVES stuffing. They always request this side in addition to the stuffing that is already in the turkey. The worst thing ever is to run out of stuffing at a turkey dinner!

These savoury stuffing balls are loaded with classic stuffing flavours that everyone loves, such as sage and poultry seasoning. They have a perfect crusty outer layer and a tender, moist interior.

However they differ from classic stuffing because they contain grated Parmesan, eggs, and chopped spinach.

Ingredients

• bread cubes
• spinach
• eggs
• Parmesan Cheese
• Butter
• Poultry Seasoning
• Salt and Pepper

While I generally promote and encourage from-scratch cooking, I make an exception for this recipe. Yes, I use packaged stovetop stuffing mix!

You can crumble and dry out your own bread cubes or white bread crumbs but the stuffing mix has the perfect size of very small bread cubes. If you can find them somewhere else, feel free to use them.

Note that the stuffing mix has its own seasoning mixed in so you won’t need to add any salt to the mixture. I also highly recommend using unsalted butter for the very same reason.

It used to be that the seasoning would come in a separate package alongside the bread cubes. I would just toss it and season it myself. Now, the cubes are already seasoned so you may not even need to use salt, pepper, or poultry seasoning.

Parmesan Cheese. So worth it to get the real deal and use a fine grater for best results. Again, if you only have the packaged stuff, use that in the recipe.

Frozen Chopped Spinach

Frozen Chopped Spinach is a lifesaver! I keep a package in the freezer at all times and it is perfect for adding to this recipe and others. Frozen kale will work in a pinch. If you want to make these more like traditional stuffing, you can add onion and celery in place of the spinach.

You can use fresh spinach in this recipe but you’ll need a lot of it and it will need to be sautéed first. Frozen spinach is already tightly packed, you just need to thaw it. I usually thaw it in the microwave for a minute or two.

For this recipe, you will need to remove all the water from the spinach. Start by draining as much as you can, then place the spinach on top of three sheets of paper towel. Package it up, and squeeze the water out with your hands over the sink.

By the time all the water is out of the spinach, it will look like about half of what you started with and it will be very tightly packed. Break up the spinach before you add it to the mixture so can be evenly distributed throughout the mixture.

How to Make Spinach Stuffing Balls

If you can make a meatball, you can make these stuffing balls! To start, preheat the oven to 350 F.

Next, crack the eggs into a large bowl. Beat the eggs with a whisk for a minute or two then add the stuffing mix, drained spinach, grated cheese, and melted butter. You may or may not need to season with salt and pepper as the stuffing mix is quite salty.

Use your hands to form the mixture into 1 1/2 inch balls. Feel free to moisten your hands with some water to prevent the mixture from sticking.

Place a baking rack on top of a sheet pan or line a baking sheet with parchment paper. Arrange the balls on the baking rack and bake for 12-15 minutes or just until they are slightly golden brown in colour. Remove from heat and serve or allow to cool to room temperature before refrigerating.

Make Ahead and Reheat this Side Dish

As mentioned, this is the perfect side dish to make ahead of holiday meals. After baking the Spinach Balls allow them to cool to room temperature. Then, place them all in a freezer bag or air tight container. Refrigerate for 4-5 days or freeze until needed.

To reheat from frozen, allow to thaw overnight in the fridge. Then, reheat them in a covered casserole dish at 350 F (for about 10 minutes) as the turkey is being carved.

Delicious Stuffing Ball Variations

Spinach and Parmesan Cheese are delicious in these stuffing balls but there are many ways to change the flavour combination.

Go Greek! Try adding feta cheese, oregano, garlic and lemon zest to the stuffing mixture for a taste of the Mediterranean.

How about Italian…Pecorino with sun dried tomatoes and basil would be absolutely delicious.

Go Swiss! Smoked gouda and mushrooms maybe? Remember to sauté the mushrooms first so they don’t release moisture into the stuffing ball.

Or…go old school by adding a bit of sausage meat, some shredded cheddar and parsley.

The possibilities are endless. What flavour combinations can you think of?