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. Whether you’re hosting a party or just need a midday pick-me-up, these little green gems will really hit the spot.
This recipe was inspired by one my mom used to make about twenty years ago that included Stove Top Stuffing mix, eggs, Parmesan cheese, and similar spices. I've since given it a plantastic overhaul and the result is quite tasty and much healthier!
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⭐ Why you'll love these Spinach Balls
- Perfect appetizer for parties or family gatherings without spending all day in the kitchen.
- Great little snack any time of day. I put them in Justin's lunch box with some sliced bell peppers and cherry tomatoes.
- I love how much nutrition is able to be packed into these little guys. Great way to sneak some veggies into a fun bite sized snack kids will actually enjoy!
🍽 Equipment
For this recipe I used an 11 inch non stick pan, 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
- Frozen Spinach
- Onion
- Panko Bread Crumbs
- Vegan Parmesan
- Nutritional Yeast
- Spices: Sage, Thyme, Garlic, Nutmeg, Salt & Pepper
- Ground Flax Seed
- Vegetable Broth (or water)
- Vegan Butter (I like Miyoko's)
🔪 Instructions
1.) Peel and chop a medium onion, you want about one and a half cup of chopped onion. Add the onion to a pan (I used an 11 inch nonstick pan) and turn heat up to medium heat. Cook onions uncovered, stirring occasionally for about 10-12 minutes until soft and translucent and they begin to slightly brown.
2.) Once onions are cooked add the vegan butter to the pan and stir until melted, then add in the panko bread crumbs and turn heat down to low.
3.) Once combined allow to cook for about 2 more minutes then remove from heat. Allow to cool for at least five minutes.
4.) While the onion mixture is cooling preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Time to begin preparing the spinach. For a quick thaw pour the frozen spinach into a colander in the sink and run warm water over it for a couple of minutes until it becomes softened. Squeeze out the excess water, I use a potato masher to gently press out most of the water.
5.) With most of the excess water removed transfer the spinach to a clean towel or some paper towel to press out the remaining moisture. You want to get out as much as you can for best results.
6.) Transfer the spinach to a cutting board, it should be very easy to pick up and move since we pressed out all the water. Take a sharp knife and use your hand carefully over the knife to press down to make slices then turn the board and make slices in the other direction. Finally chop up any remaining larger parts. Doing this prior to using the food processor ensures the recipe's end result will have the perfect texture and you can bite into it without any stems making an appearance.
7.) In a small bowl combine the ground flax and vegetable broth or water and let sit. This creates a binder that will help everything stick together. Meanwhile measure out the spices, salt & pepper, nutritional yeast, and vegan parmesan. Once everything is measured out set up your food processor.
8.) To the food processor add the chopped spinach, onion & breadcrumb mixture, spices, salt & pepper, nutritional yeast, vegan parmesan, and the ground flax mixture (it will still be quite liquidy and that is okay).
9.) Pulse all ingredients in the food processor until everything is well combined, about one minute, scraping down sides if necessary. Mixture should be slightly sticky, if too dry add another tablespoon of broth or water while pulsing. You want it to hold it's shape without falling apart when you make the balls.
10.) Using your hand press mixture tightly into the cookie scoop to ensure it will hold it's shape when released onto the baking sheet. Makes about 13 balls (about 15 if using optional vegan feta cheese add in, see Variations & Substitutions below). Pop into the pre-heated oven for 20 minutes. Then, allow to cool on the baking sheet for a couple of minutes and serve!
💭 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.
📖 Variations and Substitutions
- I've tested this recipe with adding in a half cup of vegan feta cheese and it was delicious.
- You could use fresh spinach if needed, it will take about 1 pound of fresh to equal 10 ounces frozen. Toss it into a non stick pan over medium high heat and cook, stirring occasionally, for 3 to 4 minutes. Allow to cool for a few minutes, place on a cutting board and chop. Use a clean towel or paper towel to blot any excess water. Now it's ready for your recipe.
- Any preferred vegan butter will work for this recipe, I really like Miyoko's. In this recipe I used Miyoko's salted butter but unsalted works here too.
- For a Gluten Free version I would suggest Kikkoman Gluten Free Panko breadcrumbs.
- We eat these as is, however, they would be wonderful with a Vegan Ranch Dipping Sauce!
📋 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 dish. Nobody wants soggy spinach balls, just nobody 😂.
Draining also concentrates and ensures the best spinach flavor.
I would not recommend using regular bread crumbs for this recipe. 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.
You can always roll by hand. The #30 cookie scoop holds about 2 tablespoons of the mixture when it's packed in there. Lightly dampen hands to prevent the mixture from sticking to them while rolling into balls.
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.
👩🏻🍳 Creating the Shot: A Behind-the-Scenes Look
Setting the scene!
What really happened
This recipe was a labor of love and it took a few tries to get it just right! The first time I used too much onion and it was too oniony (yes, oniony is a word, google it 😂). So, I made it again and honed in on getting the quantities of everything just right and during that process I forgot to write down the prep times of everything involved. Third times a charm right? Kind of, I've actually made this recipe for years but I never really measured, just a little of this and a pinch of that. So to get it just right for this post I had to make a lot of Spinach Balls. Good thing they are super yumm-o-licious!
💬Did you enjoy this recipe?
If you give these Vegan Spinach Balls a try, I’d love to hear how they turned out! Leave a review below or share your own twist in the comments—your feedback and creativity make this space even more delicious!
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Vegan Spinach Balls
- 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)
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
- Peel and chop a medium onion, you want about one and a half cup of chopped onion. Add the onion to a pan (I used an 11 inch nonstick pan) and turn heat up to medium heat. Cook onions uncovered, stirring occasionally for about 10-12 minutes until soft and translucent and they begin to slightly brown.
- Once onions are cooked add the vegan butter to the pan and stir until melted, then add in the panko bread crumbs and turn heat down to low.
- Once combined allow to cook for about 2 more minutes then remove from heat. Allow to cool for at least five minutes.
- While the onion mixture is cooling preheat your oven to 350 degrees and line a baking sheet with parchment paper. Time to begin preparing the spinach. For a quick thaw pour the frozen spinach into a colander in the sink and run warm water over it for a couple of minutes until it becomes softened. Squeeze out the excess water, I use a potato masher to gently press out most of the water.
- With most of the excess water removed transfer the spinach to a clean towel or some paper towel to press out the remaining moisture. You want to get out as much as you can for best results.
- Transfer the spinach to a cutting board, it should be very easy to pick up and move since we pressed out all the water. Take a sharp knife and use your hand carefully over the knife to press down to make slices then turn the board and make slices in the other direction. Finally chop up any remaining larger parts. Doing this prior to using the food processor ensures the recipe's end result will have the perfect texture and you can bite into it without any stems making an appearance.
- In a small bowl combine the ground flax and vegetable broth or water and let sit. This creates a binder that will help everything stick together. Meanwhile measure out the spices, salt & pepper, nutritional yeast, and vegan parmesan. Once everything is measured out set up your food processor.
- To the food processor add the chopped spinach, onion & breadcrumb mixture, spices, salt & pepper, nutritional yeast, vegan parmesan, and the ground flax mixture (it will still be quite liquidy and that is okay).
- Pulse all ingredients in the food processor until everything is well combined, about one minute, scraping down sides if necessary. Mixture should be slightly sticky, if too dry add another tablespoon of broth or water while pulsing. You want it to hold it's shape without falling apart when you make the balls.
- Using your hand press mixture tightly into the cookie scoop to ensure it will hold it's shape when released onto the baking sheet. Makes about 13 balls (about 15 if using optional vegan feta cheese add in, see Variations & Substitutions below). Pop into the pre-heated oven for 20 minutes. Then, allow to cool on the baking sheet for a couple of minutes and serve!
Notes
I've tested this recipe with adding in a half cup of vegan feta cheese and it was delicious.
You could use fresh spinach if needed, it will take about 1 pound of fresh to equal 10 ounces frozen. Toss it into a non stick pan over medium high heat and cook, stirring occasionally, for 3 to 4 minutes. Allow to cool for a few minutes, place on a cutting board and chop. Use a clean towel or paper towel to blot any excess water. Now it's ready for your recipe.
Any preferred vegan butter will work for this recipe, I really like Miyoko's. In this recipe I used Miyoko's salted butter but unsalted works here too.
- Prep Time: 25 Minutes
- Cook Time: 20 Minutes
- Category: Appetizers
- Method: Baked
- Cuisine: American/Italian
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