I love creating appetizers that are both healthy and full of flavor, and these Spinach Balls are one of my favorites. They’re bite-sized, packed with nutrients, and paired with a savory-sweet dipping sauce that makes every bite irresistible.
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Spinach Balls Recipe
Spinach balls are a popular appetizer or snack made with spinach, eggs, breadcrumbs, cheese, and seasonings. The addition of teriyaki sauce turns these simple veggie bites into something irresistible. It offers the umami punch and just enough sweetness to these balls.
These balls are perfect for prepping ahead or freezing for later. I like to bake them until they’re slightly crisp on the outside, then toss or brush them with warm teriyaki sauce to finish.
You can serve them as appetizers, snack bites, or an unexpected side dish. They’re great for parties but also perfect for weeknight dinners, lunchbox additions, or even as “meatballs” for something a bit different. The salty-sweet teriyaki brings a fun Asian-influenced twist, making this classic appetizer feel new.
The dish pairs well with steamed jasmine rice or vegetable lo mein for a full, comforting meal. As a more casual option, it can be tucked inside soft slider buns with a smear of mayonnaise or sriracha for a vegetarian spin on meatball sliders.
On the lighter side, these balls can be served over a crisp Asian slaw, or alongside a refreshing cucumber salad with sesame and rice vinegar. They also go well with roasted baby potatoes or grilled corn.
Here’s how to make the spinach balls with teriyaki sauce:
Spinach Balls with Teriyaki Sauce
Nutrition
Ingredients
- 10 oz frozen chopped spinach, thawed and well-drained
- 1 cup breadcrumbs plain or panko
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic minced
- 1 small onion finely chopped (or 2 green onions, sliced)
- 1/2 tsp black pepper
- 1/2 tsp salt optional, adjust since Parmesan is salty
- 1 tsp sesame oil for flavor
- Cooking spray or a little oil for baking/frying
- 1/3 cup teriyaki sauce store-bought, since you already have it
Instructions
- Squeeze as much liquid out of the thawed spinach as possible using a clean kitchen towel or paper towels. This is important to prevent soggy balls.
- In a large bowl, combine spinach, breadcrumbs, Parmesan, eggs, garlic, onion, pepper, salt, and sesame oil. Mix until it forms a thick, slightly sticky mixture.
- Roll into 1-inch balls (about 16–18 balls).
- Preheat oven to 375°F (190°C). Place balls on a greased or parchment-lined baking sheet.
- Spray lightly with cooking spray. Bake 18–20 minutes until golden and firm.
- Drizzle with teriyaki sauce or serve sauce on the side for dipping.
Notes
- Make sure the spinach is very well drained, otherwise the mixture will be too wet.
- Substitute breadcrumbs with crushed crackers or oats if needed.
- For extra crunch, coat the outside lightly with panko before baking.
- Pan-fry option: Heat 2–3 tbsp oil in a skillet. Cook spinach balls on medium heat, turning occasionally, until browned on all sides (6–8 minutes). Drain excess oil on paper towels.
SIMILAR RECIPES:
Variations
Here are some variations of these spinach balls with teriyaki:
- Cheesy Spinach Balls combine mozzarella or smoked gouda in addition to parmesan or feta for a more gooey, melty center.
- Spicy Teriyaki Glaze adds a drizzle of sriracha or a pinch of chili flakes to the teriyaki sauce for those who enjoy a little heat.
- Gluten-Free Balls swap in gluten-free breadcrumbs or crushed rice crackers to make this dish suitable for gluten-free diets.
- Nutty Sesame Spinach Balls add toasted sesame seeds to the mixture or as a topping, contributing a rich, nutty crunch.
- Vegan Versions use flax eggs and vegan cheese substitutes, ensuring both the spinach balls and the teriyaki sauce are fully plant-based.
- Crispy Air Fryer Method cooks the balls in the air fryer for a crispier exterior and less oil, finished with a brush of teriyaki sauce.
- Asian Herb Mix incorporates finely chopped cilantro and scallions into the spinach mixture for bolder, herbal notes.
- Mini Skewer Bites stack the teriyaki-glazed spinach balls with pickled ginger and cucumber slices on small skewers for easy party appetizers.