This spinach balls recipe is a great appetizer for parties, but it's also a great way to introduce kids to spinach. Sausage gives this recipe a real zesty flavor. These spinach balls also freeze well, so you can make a big batch and freeze half for later. You don't even have to thaw them before baking. Just extend the baking time to 15-20 minutes.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 48-56 spinach balls
- 8 oz. fully-cooked mild Italian sausage links, such as Applegate Farms sausage or Niman Ranch sausage
- 2 10 oz. packages frozen chopped spinach, thawed
- 4 large eggs, beaten
- 2 cups cubed stuffing mix
- 1/2 cup mayonnaise
- 4 Tbsp. butter, melted
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 cup grated parmesan (Parmigiano-Reggiano) or romano cheese
- Preheat oven to 350 degrees F.
- Place sausage links in a food processor fitted with a metal blade. Pulse until the sausage is broken up into tiny pieces, sort of the size of bacon bits. Optional: Brown the sausage in a skillet. (It isn't necessary to brown the sausage since it's fully cooked, but it does give it a nice color and taste.) Transfer the sausage to a large bowl.
- Squeeze the spinach dry with a clean kitchen towel (watery spinach will keep the spinach balls from setting properly). Add the spinach to the bowl with the sausage.
- Add the remaining ingredients, and mix well.
- Form the mixture into 1-inch balls. Place on ungreased baking sheets (compare prices).
- Bake the sausage spinach balls 10-12 minutes until light golden brown. Or freeze on the baking sheets, then transfer to an airtight container and freeze until ready to use. When ready to bake, there's no need to defrost. Simply bake in a preheated 350-degree oven 15-20 minutes.