These Baked Spinach Balls are here to settle a long-standing debate: spinach absolutely deserves a spot at the holiday snack table. Oven-baked until golden and savory, they’re the kind of appetizer you put on your plate to “just try”… and then spend the rest of the night figuring out how to sneak the rest into your purse. Crispy on the outside, tender on the inside, and loaded with spinach in the most delicious way possible. Sautéed onion folded into buttery panko breadcrumbs, vegan parmesan, nutritional yeast, cozy herbs like sage, thyme, and a hint of nutmeg, come together to create these flavor packed bite size appetizers.
This crispy baked spinach ball appetizer recipe was inspired by one my mom used to make that included Stove Top Stuffing, eggs, parmesan cheese, and similar spices. I've since given it a plant based overhaul to create this delicious vegan version and the result is super tasty and much healthier! Perfect for holidays, game days, or any moment that calls for a warm, pop-in-your-mouth snack that everyone keeps circling back to.
Want another delicious side that goes great with these Spinach Balls? You'll definitely want to try this fan favorite Homemade Vegan Garlic Bread, it's ready in under 20 minutes and full of crunchy, buttery, garlicky mouth watering goodness! Complete the perfect party food trifecta with my 5 Minute Creamy Veggie Dip, add some crunchy crackers and fresh veggies for the ultimate dipping experience!
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💗 Why you'll love these Vegan Baked Spinach Balls
- Perfect party appetizer – These baked spinach balls are bite-sized, dippable, and right at home on a holiday spread, game day snack board, or casual family gathering.
- Meal-prep friendly snack – Make a batch ahead of time and enjoy them all week. They pack up great for lunches or after-school snacks. Justin loves finding these in his lunch box with some sliced red bell pepper and cherry tomatoes.
- Packed with hidden veggies – Between the spinach, onions, herbs, and plant-based ingredients, these little balls are a sneaky way to get more veggies into kids and adults alike.
- Flexible for different diets – Easily adaptable for gluten-free with the right breadcrumbs, making them a great option when feeding a crowd with mixed needs.
🍽 Equipment
For this recipe I used an 11 inch non stick pan lined with parchment paper, a large sharp knife, cutting board, food processor, #30 size cookie scoop (it holds about 2 Tablespoons of the mixture, see my FAQ section if you don't have one), wooden spoon or spatula, measuring cups and spoons.
🥬 Ingredients & Helpful Substitutions
For the full list and measurements, see the recipe card below. Here are the main ingredients and easy swaps.
- Chopped Onion – Sautéed until soft, fragrant, and slightly caramelized to build a slightly sweet base that carries flavor through every bite. Use yellow, white, sweet, or Vidalia.
- Vegan Butter – Adds richness while sautéing the onions and breadcrumbs, helping everything toast up golden and flavorful. Any vegan butter is fine so use what you have on hand.
- Panko Breadcrumbs – Light, airy breadcrumbs keep the spinach balls tender inside with a lightly crisp exterior. Sub with Gluten-free panko if needed.
- Frozen Chopped Spinach (thawed & squeezed dry) – The star of the show, adding color, nutrition, and a hearty veggie base. Tip: Really squeeze out excess moisture and give it a rough chop before adding to the food processor for the best texture.
- Vegetable Broth – Adds depth and savory flavor without heaviness. Water works in a pinch, but broth adds more oomph.
- Vegan Parmesan – Brings a nutty flavor that makes these taste indulgent. Sub with extra nutritional yeast plus a pinch of salt if you don't have it or make my 5 minute homemade parmesan and have it on hand for other dishes too!
- Garlic Powder or Granules – Adds depth without overpowering the spinach. Can sub with 2 cloves minced Fresh garlic if preferred (sautéed with the onion).
- Vegan Feta (Optional) – Adds a tangy, salty pop that takes the flavor up a notch. You'll need a half cup crumbled.
🔪 Instructions For Making Spinach Balls
Gather up your ingredients!
Measure out spices, nutritional yeast, flax, breadcrumbs, parmesan, butter, and broth. Line a baking sheet with parchment and get out your food processor and cookie scoop (if using-the scoop makes the job way easier).
Prep the onion
Peel and finely chop one medium onion (about 1½ cups). Nothing fancy here — small, even pieces are your friend.
Sauté until golden
Add the chopped onion to a pan over medium heat. Cook uncovered for 10–12 minutes, stirring occasionally, until soft, translucent, and just starting to turn golden and a little caramelized.
Melt the butter
Add the vegan butter to the pan and stir until melted.
Toast the breadcrumbs
Sprinkle in the panko breadcrumbs and stir to combine with onions.
Reduce heat to low, and stir for 2–3 minutes until lightly toasted.
Remove from heat and let cool slightly. While the onion mixture is cooling preheat your oven to 350 degrees.
Prep the spinach
While the onion mixture cools, thaw the spinach. I place mine in a colander in the sink for this.
Run warm water over it in a colander for a minute or two to thaw it out.
then squeeze out as much liquid as possible. I like my potato masher for this step, it does great!
Transfer to a towel.
Give it a good press again.
The drier, the better.
Chop for better texture
Move the spinach to a cutting board and give it a rough chop.
This step keeps the texture bite-friendly without any stems making an appearance.
Load the food processor
Add the chopped spinach, onion-breadcrumb mixture, flax, spices, nutritional yeast, vegan parmesan, broth, and optional feta (if using), to the food processor.
Pulse until everything is well combined and slightly sticky, about 1 minute.
If the mixture feels dry, add 1 tablespoon of broth or water and pulse again.
Shape the balls
Using a cookie scoop or your hands, firmly press the mixture into balls and place them on a parchment-lined baking sheet.
You should get about 13 balls (closer to 15 if using vegan feta).
Bake and enjoy
Bake at 350°F for 20 minutes. Let cool for a few minutes, then serve warm and watch them disappear.
We typically enjoy these on their own, however, they are also wonderful with this Creamy Dairy Free Ranch!
💭 Handy Tip
As a Mom I've noticed all it takes is one minor distraction from a kiddo to leave me questioning whether I already added that spice or the salt, etc to my recipe. To avoid this, when I gather up all the spices I will need for the recipe, I remove all the lids. As I add in or measure out a spice I then replace the lid. This way if I hear, "Hey Mom!" in the middle of cooking I don't lose track of what I've already added.
❓ FAQ's
Yes, when frozen the water in the leaves expands and forms crystals resulting in a lot of excess water once thawed. Without draining and getting out as much of the moisture as possible it can result in a soggy appetizer. Nobody wants soggy spinach balls, just nobody 😂.
You can, however, the panko is what gives these little guys their signature crunchy exterior that regular breadcrumbs just wouldn't provide.
You sure can! Just measure out one and a half cups and keep an eye on them while they cook, they may cook a smidge faster than fresh onions.
The cookie scoop I use holds about 2 tablespoons of the mixture when it's packed in there. If you don't have one you can also roll by hand. Lightly dampen hands to prevent the mixture from sticking to them while rolling into balls and just use the same amount, about 2 Tablespoons.
Yes, for a Gluten Free version I would suggest Kikkoman Gluten Free Panko breadcrumbs.
Absolutely! Freeze the unbaked balls on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen when ready to serve.
👩🏻🍳 Want to see some behind-the-scenes fun (and maybe a little kitchen chaos)? Keep scrollin’ — it’s all happening below the recipe card!
Print
Baked Vegan Spinach Balls Appetizer
- Total Time: 45 minutes
- Yield: 13-15 Balls 1x
- Diet: Vegan
Description
These vegan spinach balls are the perfect bite-sized snack. Flavorful, wholesome, and simple to make. Packed with sautéed onion, nutrient-rich spinach, and a savory blend of spices, they’re both satisfying and guilt free.
Ingredients
1 ½ cups Chopped Onion
2 Tablespoons Vegan Butter (I used Miyoko's, any plant butter works)
1 ½ cups Panko Bread Crumbs
1 10-ounce bag of Frozen Chopped Spinach Thawed and liquid removed
¼ cup Vegetable Broth (Broth adds flavor but water would work here if needed)
2 Tablespoons Ground Flax Seed
¼ cup Vegan Parmesan
2 Tablespoons Nutritional Yeast
1 ¼ teaspoon Sea Salt
1 teaspoon Ground Sage
1 teaspoon Dried Thyme
½ teaspoon Garlic Powder or Granules
¼ teaspoon Ground Nutmeg
½ cup Vegan Feta (Optional)
Instructions
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Cook the onion: Heat a large skillet over medium heat. Add the chopped onion and cook uncovered for 10–12 minutes, stirring occasionally, until soft, translucent, and lightly golden.
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Toast the breadcrumbs: Add the vegan butter to the skillet and stir until melted. Add the panko breadcrumbs, reduce heat to low, and cook for 2 minutes, stirring to lightly toast. Remove from heat and let cool slightly.
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Prep the oven & spinach: While the onion mixture cools, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Thaw the spinach, squeeze out as much liquid as possible, then roughly chop. -
Blend the mixture: Add the chopped spinach, cooled onion–breadcrumb mixture, flaxseed, vegetable broth (or water), vegan parmesan, nutritional yeast, salt, and spices to a food processor. Also add optional vegan feta if using. Pulse until combined and slightly sticky, scraping down the sides as needed.
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Adjust if needed: The mixture should hold together when pressed. If it feels too dry, pulse in 1 tablespoon of broth or water.
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Form the balls: Scoop approximately 2 tablespoons of the mixture and press firmly to shape into balls. Use a cookie scoop to make this step easier. Place on the prepared baking sheet.
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Bake: Bake for 20 minutes, until set and lightly golden. Let cool on the baking sheet for a few minutes before serving.
Notes
Optional Vegan Feta: I’ve tested this recipe with ½ cup vegan feta, and it adds a delicious salty, tangy bite. Totally optional, but highly recommended if you want a little extra oomph.
Vegan Butter Options: Any vegan butter will work here. I love Miyoko’s for flavor. I used the salted version, but unsalted works just fine — just taste and adjust salt if needed.
- Prep Time: 25 Minutes
- Cook Time: 20 Minutes
- Category: Appetizers
- Method: Baked
- Cuisine: American/Italian
⭐Did you enjoy these Baked Spinach Balls?
If you give these Vegan Spinach Balls a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
👩🏻🍳 Creating the Shot: A Behind-the-Scenes Look
Proof that yes, I really do cook… not just rearrange food for photos.
This is where I pretend I’m running a Bon Appetit magazine shoot, not a food blog from my house😂.
If you’re wondering why dinner is late… it’s because the spinach balls needed 47 angle adjustments...yup pretty much a true story🙄.
What really happened
This Vegan Baked Spinach Ball recipe was truly a labor of love… emphasis on labor. The first time around I went a little heavy-handed with the onion and, spoiler, they were very onion-forward. So I made them again, adjusted things, and felt pretty confident—until I realized I never wrote down the prep times. 🤦♀️
Third time’s a charm, right? Well… sort of. The truth is, I’ve been making some version of these spinach balls for years, but I’ve always cooked them the “little of this, pinch of that” way. No notes, no measurements, just home cook intuitiveness. So when it came time to actually lock this recipe down for the blog, it meant a lot of spinach balls. Like… a lot a lot.
Luckily, no one complained. These little guys are seriously yumm-o-licious, and honestly? I’d happily “forget” to measure them again. They're Justin's favorite!
Disclaimer: The nutritional information provided for Baked Vegan Spinach Balls is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
Rebecca Lawson says
I made these with the vegan feta. So tasty I was eating it before I put them in the oven, yes its that good. They came out crunchy on the outside and moist on the inside. It reminds me of spanakopita (spinach pie) DELICIOUSNESS!