Jalapeño Spinach Balls

by Julie Cohn

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Jalapeño Spinach Balls are a savory little appetizer with a nice kick of jalapeño.  Don’t let the word spinach stop you–these little bites of goodness are so tasty, you will forget there is spinach in them…even your kids will love them!  Jalapeño Spinach balls are easy to make, so be sure to double the batch, as your your guests will devour them!   Perfect for party appetizers or an after-school snack.

Jalapeño Spinach Balls

  •  2 cups Bread Cubes, dried (Whole grain or dark rye preferred)
  • 1 (16 oz) Package Frozen Chopped Spinach
  • 1 c. Grated Parmesan Cheese
  • 1/2 c. Finely Grated Swiss Cheese
  • 2 Eggs
  • 2 Tbsp. Grassfed butter
  • 1 tsp. Herbs de Provence
  • 2 Tbsp. Onion, Finely Chopped
  • 1 (4 oz.) Can of Diced Jalapeños

Preheat oven to 350 degrees.  Allow the spinach to thaw for about one hour. Squeeze out excess liquid from the spinach and drain in a colander. You want the spinach to be dry or else the balls will fall apart. While the spinach is thawing, cut bite-size pieces of bread, preferably whole grain bread, and let it sit out to dry.  Mix together the spinach, bread cubes, parmesan cheese, Swiss cheese, eggs, melted butter, herbs, onion, and jalapeño.  Make sure all the dry bread cubes are blended well with the liquid ingredients. Allow the mixture to sit for about 10 minutes in the refrigerator.

Jalapeno Spinach Balls 2


Grab small handfuls of the mixture and roll into balls about 3-4 inches wide. Place on an aluminum foiled-lined cookie sheet and bake in the oven for 18-20 minutes, until golden.


Jalapeno Spinach Balls 6

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