Spinach Cheese Balls
I make these Spinach Cheese Balls whenever I want something comforting, handheld, and reliably crowd-pleasing. They’re crisp outside, soft and cheesy inside, and they pair beautifully with a bright tomato dip. No fancy techniques, just a few good ingredients and attention to moisture control.
They’re forgiving to assemble and straightforward to fry. The trick is squeezing the spinach and getting the coating right so the balls hold together during frying. I’ll walk you through each step, note useful swaps, and point out common mistakes so your batch turns out golden every time.
Plan on preparing the mixture ahead of time if you like—these keep well in the fridge for an hour or two before frying, and they reheat nicely. Serve them warm and watch them disappear fast.
Ingredient Notes
Below I list every ingredient from the recipe and a short note on its role or a practical tip. Read these before you start so you understand why each item matters—especially the cheeses, the flour, and the two salts used at different stages.
Ingredients
- 1 (9-ounce) box frozen chopped spinach, thawed — Make sure it’s fully thawed and very well squeezed; excess water will make the mixture loose and cause splattering during frying.
- 1 large egg — Binds the filling and helps the balls set while frying.
- 1 (15-ounce) container ricotta cheese — Adds creaminess and tenderness; use whole-milk ricotta for best texture.
- 1/2 cup sour cream — Gives richness and a slight tang that balances the cheeses.
- 1 cup shredded mozzarella cheese, (4 ounces) — Melts for that gooey pull; pre-shredded is fine but freshly shredded melts cleaner.
- 1 cup shredded Parmesan cheese, (4 ounces) — Adds savory depth and salt; grate it fresh if possible for the brightest flavor.
- 1 teaspoon salt — Seasons the filling; combine with the cheeses before shaping so the seasoning distributes evenly.
- 1 teaspoon onion powder — Adds savory, rounded flavor without extra moisture.
- 1 teaspoon garlic powder — For garlic flavor without raw sharpness; adjust if you use fresh garlic elsewhere.
- 1 teaspoon Italian seasoning — A simple herb blend that lifts the filling; oregano and basil are common here.
- 1/2 teaspoon crushed red pepper flakes — Gives a faint heat; omit or reduce for kids.
- 2 tablespoons extra-virgin olive oil — Adds fat and flavor to the filling; helps mouthfeel and frying color.
- 2 cups all-purpose flour — Adds structure so the balls hold their shape; measured into two portions in the method for gradual incorporation.
- Vegetable oil — For frying; use a neutral oil with a high smoke point and maintain a steady 350°F for best results.
- 1 cup dry bread crumbs — For the outer coating; they crisp up nicely and develop golden color in hot oil.
- 1/2 teaspoon salt — Seasoning for the breadcrumb coating; it seasons the crust separately from the filling.
- pizza sauce for serving — A simple, warm dip option; marinara or roasted tomato sauce both work well.
The Method for Spinach Cheese Balls
- If the frozen chopped spinach is not fully thawed, thaw it; then squeeze the spinach tightly to remove as much liquid as possible and place the drained spinach in a large bowl.
- Add the large egg, the 15-ounce container of ricotta cheese, and 1/2 cup sour cream to the spinach. Stir until evenly combined and there are no large clumps of spinach.
- Add 1 cup shredded mozzarella, 1 cup shredded Parmesan, 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon crushed red pepper flakes, and 2 tablespoons extra-virgin olive oil. Mix until evenly incorporated.
- Stir in 1 cup of the all-purpose flour until incorporated, then stir in the remaining 1 cup of flour until the mixture holds together enough to shape.
- Shape the mixture into 1 1/2-inch balls. You should get about 30 to 36 balls. Set them on a plate while you prepare to fry.
- Pour vegetable oil into a Dutch oven to a depth of about 1 1/2 to 2 inches and heat the oil to 350°F.
- Combine 1 cup dry bread crumbs and 1/2 teaspoon salt in a shallow dish or pie plate. Roll each spinach ball in the breadcrumb mixture to coat evenly.
- Fry 6 to 8 balls at a time in the hot oil for 3 to 4 minutes, or until golden brown. Use a slotted spoon to turn them if needed for even browning.
- Remove the fried balls with a slotted spoon and place them on a paper towel–lined plate to drain. To keep cooked balls warm, place them on a rimmed baking sheet in a 200°F oven.
- Repeat steps 8–9 until all balls are cooked.
- Serve the spinach cheese balls warm with pizza sauce.
Why This Recipe is a Keeper
These feel like a small indulgence without being fussy. The ricotta and sour cream keep the interior tender while mozzarella and Parmesan provide the melt and bite. The double-flour step yields a filling that’s easy to shape but still light. Finally, the breadcrumb coating gives you that satisfying crunch that contrasts with the creamy center.
Once you’ve made a batch, you’ll know the rhythm: sack out the spinach, mix, shape, and fry. The results reward the little bit of effort and scale well for parties or weeknight snacks.
Low-Carb/Keto Alternatives
If you want a lower-carb version, swap the all-purpose flour and breadcrumbs for almond flour and crushed pork rinds or crushed pork rinds + a tablespoon of coconut flour. Keep proportions similar but add the dry binders gradually—the texture will be different, slightly denser, but still tasty. For coating, finely crushed pork rinds or a mix of Parmesan and almond flour crisp nicely when fried.
Tools & Equipment Needed
- Large bowl — For mixing the spinach and cheeses.
- Kitchen towel or fine mesh strainer — To squeeze excess water from the thawed spinach.
- Measuring cups and spoons — For accurate seasoning and flour amounts.
- Dutch oven or deep heavy pot — Holds oil with stable temperature for frying.
- Thermometer — A candy or instant-read thermometer keeps oil at 350°F.
- Slotted spoon — For safe removal and turning while frying.
- Rimmed baking sheet and paper towels — For draining and keeping cooked balls warm.
- Shallow dish or pie plate — For breadcrumb coating.
Don’t Do This
Don’t skip squeezing the spinach. That one step prevents a watery mix that won’t set and causes oil spit. Don’t overcrowd the pot while frying; adding too many at once drops the oil temperature and produces greasy, undercooked centers. And don’t skip seasoning the breadcrumb coating—salting only the filling will leave the crust flat.
Also, avoid frying at too high a temperature. If the oil is hotter than 350°F the exterior will brown too quickly and the interior won’t heat through. If it’s too cool, the balls soak up oil and become heavy.
Smart Substitutions
Want to change an ingredient? Here are practical swaps that preserve texture and flavor:
- Ricotta — Cottage cheese blended smooth can stand in, though the texture is slightly different.
- Mozzarella — Provolone or fontina give a similar melt if you prefer a different cheese profile.
- Parmesan — Pecorino Romano adds sharper saltiness; reduce added salt slightly if you use it.
- Sour cream — Greek yogurt works, but the tang is brighter and the texture a touch firmer.
- Breadcrumbs — Panko gives a lighter, flakier crust; standard dry breadcrumbs create a denser crust.
Recipe Notes & Chef’s Commentary
My practical priorities here are moisture control and consistent sizing. When you measure the spinach, rely on weight or the package size—this recipe is written for a standard 9-ounce box of frozen chopped spinach. After squeezing, check the mix with your hands: it should form a compact ball without crumbling or being overly sticky.
Shaping to uniform 1 1/2-inch balls matters for even cooking—use a small cookie scoop if you want consistent size and faster work. If the mixture feels tacky but holds, refrigerate for 15–20 minutes before shaping. That firms it and reduces sticking to your hands.
Finally, keep a rimmed baking sheet in a 200°F oven to rest cooked balls between batches. This keeps them warm and preserves the crisp exterior while you finish frying the rest.
Storing Tips & Timelines
Leftover cooked balls keep well in the refrigerator up to 3 days in an airtight container. Reheat them in a 350°F oven for 8–10 minutes to restore some crispness. Avoid the microwave if you care about texture—it makes them soft.
You can freeze uncooked shaped balls on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 months. Fry from frozen—add an extra minute or two to the frying time to ensure they’re heated through. Alternatively, bake frozen balls at 400°F until crisp and heated through, about 12–18 minutes depending on size.
Common Qs About Spinach Cheese Balls
Q: Can I bake instead of frying?
A: Yes. Preheat the oven to 400°F, place the coated balls on a parchment-lined sheet, spray lightly with oil, and bake 12–18 minutes until golden, turning halfway. They will be less oily but won’t have the exact texture of deep-fried.
Q: How do I stop them from falling apart?
A: Ensure the spinach is well-drained and you’ve added the full two cups of flour as instructed. Chill the mixture briefly if it’s too loose. Also, don’t crowd the pan during frying and keep the oil at the right temperature.
Q: Can I make them ahead?
A: Yes. You can shape and refrigerate the raw, coated balls for a few hours before frying, or freeze them uncooked as noted above. Cooked balls keep in the fridge up to 3 days.
Q: What dipping sauces work best?
A: Pizza sauce or marinara is classic. Ranch, tzatziki, or a lemony aioli are also excellent options depending on your flavor preference.
Final Bite
These Spinach Cheese Balls are easy to love and simple to scale. A few careful steps—drying the spinach, seasoning properly, and managing frying temperature—take this from good to great. Make a double batch next time; they reheat well and make weeknight meals or party snacking stress-free.
When you try them, tuck a note in your kitchen about what you liked or changed. Little tweaks (more red pepper, different cheese, panko crust) make the recipe yours without changing the reliable base. Enjoy.
Spinach Cheese Balls
Ingredients
Ingredients
- 1 9-ounce boxfrozen chopped spinach, ,thawed
- 1 largeegg
- 1 15-ounce containerricotta cheese
- 1/2 cupsour cream
- 1 cupshredded mozzarella cheese ,(4-ounces)
- 1 cupshredded Parmesan cheese ,(4-ounces)
- 1 teaspoonsalt
- 1 teaspoononion powder
- 1 teaspoongarlic powder
- 1 teaspoonItalian seasoning
- 1/2 teaspooncrushed red pepper flakes
- 2 tablespoonsextra-virgin olive oil
- 2 cupsall-purpose flour
- Vegetable oil
- 1 cupdry bread crumbs
- 1/2 teaspoonsalt
- pizza sauce for serving
Instructions
Instructions
- If the frozen chopped spinach is not fully thawed, thaw it; then squeeze the spinach tightly to remove as much liquid as possible and place the drained spinach in a large bowl.
- Add the large egg, the 15-ounce container of ricotta cheese, and 1/2 cup sour cream to the spinach. Stir until evenly combined and there are no large clumps of spinach.
- Add 1 cup shredded mozzarella, 1 cup shredded Parmesan, 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon crushed red pepper flakes, and 2 tablespoons extra-virgin olive oil. Mix until evenly incorporated.
- Stir in 1 cup of the all-purpose flour until incorporated, then stir in the remaining 1 cup of flour until the mixture holds together enough to shape.
- Shape the mixture into 1 1/2-inch balls. You should get about 30 to 36 balls. Set them on a plate while you prepare to fry.
- Pour vegetable oil into a Dutch oven to a depth of about 1 1/2 to 2 inches and heat the oil to 350°F.
- Combine 1 cup dry bread crumbs and 1/2 teaspoon salt in a shallow dish or pie plate. Roll each spinach ball in the breadcrumb mixture to coat evenly.
- Fry 6 to 8 balls at a time in the hot oil for 3 to 4 minutes, or until golden brown. Use a slotted spoon to turn them if needed for even browning.
- Remove the fried balls with a slotted spoon and place them on a paper towel–lined plate to drain. To keep cooked balls warm, place them on a rimmed baking sheet in a 200°F oven.
- Repeat steps 8–9 until all balls are cooked.
- Serve the spinach cheese balls warm with pizza sauce.
Equipment
- Dutch Oven
- Slotted Spoon
- Paper Towels
- Rimmed Baking Sheet
- Shallow Dish
