Make and freeze spinach balls using freshest ingredients - WKOW 27: Madison, WI Breaking News, Weather and Sports

Make and freeze spinach balls using freshest ingredients


Inn Serendipity Spinach Balls

The scent of these flavorful nibbles cooking in the oven often welcomes B&B guests as they check-in.  Although they taste like they're freshly made, they're made in big batches during the summer when the greens are at their ripest, most abundant stage. The spinach balls are then frozen, and popped into the oven as needed all winter long ~ Lisa Kivirist 


2 ½ c. cooked and cooled spinach or Swiss chard, finely chopped and tightly packed.  Be sure to squeeze out as much water as you can.  If using frozen spinach, this is about two 10 ounce packages.

2 c. seasoned stuffing mix

1 c. grated Parmesan cheese

6 large eggs, lightly beaten

¾ c. butter (1 ½ sticks) softened

½ t. salt


  • Mix all ingredients in a large bowl until well blended.  Easiest to mix using clean hands.
  • Roll level tablespoonfuls of the mixture into balls about the size of walnuts (about 40) and arrange them on an ungreased jellyroll pan, close but not touching.
  • Freeze until hard, then pack in freezer storage bags.
  • To serve:  Place frozen balls on a greased cookie sheet and bake 15 to 20 minutes at 350 degrees or until hot, lightly browned and firm enough to pick up.

About the cook:  Lisa Kivirist is innkeeper at Inn Serendipity B&B and author of ECOpreneuring, Rural Renaissance and Edible Earth.

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