Prepare the Spinach

• Thaw the frozen spinach completely, then squeeze out as much moisture as possible with clean kitchen towels or paper towels.

If the spinach still drips water, keep squeezing. Dry spinach equals crispier spinach balls.

Mix the Ingredients

• In a large bowl, combine spinach, stuffing mix, Parmesan cheese, eggs, onion, melted butter, and seasonings. Stir until evenly combined.

  The mixture should feel moist but hold together when pressed.

Let the Mixture Rest

• Refrigerate the mixture for 15 to 20 minutes.

  This gives the stuffing mix time to absorb moisture and makes shaping easier.

Shape the Balls

• Use a small scoop or tablespoon to form evenly sized balls and place them on a parchment-lined baking sheet.

Smaller spinach balls crisp more evenly than oversized ones.

Bake Until Golden

• Bake at 375°F until lightly browned and crisp around the edges, about 18 to 22 minutes.
• Rotate the pan halfway through for even browning.
For extra crispness, lightly spray the tops with cooking oil before baking.

Serve Warm

• Let cool slightly before serving with your favorite dipping sauce.
These taste even better after sitting for a few minutes because the flavors settle and the texture firms up.