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Home » Recipes » Bite Size

Easy Spinach Balls for the Lunchbox

By Laura Fuentes Updated Jan 23, 2025

5 from 47 votes

Recipe

This post may contain affiliate links. Read our disclosure policy here.

Cheesy, savory spinach balls are a kid-approved recipe that's healthy and perfect to pack into a lunchbox!

Kick up lunchbox nutrition with these spinach balls, the easiest way to get kids to eat spinach at lunchtime without complaints!

spinach balls

Healthy Spinach Balls for School Lunches

Not many kids are jumping to eat spinach, and let’s be serious, getting my kids to take a bite of steamed spinach? Please! However, getting them to eat one of these cheesy, spinach balls? Now we’re talking! Like spinach dip, this is one of those tasty recipes anyone will enjoy!

These spinach bites can be easily packed into a container for a fun and nutritious school lunch that kids will actually eat. Need another reason to love this recipe? These bites can be made ahead and frozen! You and I both know, that making meals from scratch isn’t always possible every.single.day.

Adding nutrition to the lunchbox is way easier when you cook ahead bites like these spinach balls or my cheesy spinach egg cups. You cook once and your school lunches are almost solved!

Ingredients

The measurements are in the printable recipe card, but before you jump there, let me walk you through the ingredients, including possible swaps:

  • Butter: for cooking the aromatics and adding delicious buttery flavor.
  • Aromatics: onions and garlic cloves make a tasty base.
  • Frozen chopped spinach: thawed frozen spinach works better for this recipe, but you can still use fresh spinach.
  • Breadcrumbs: you can use regular or gluten-free breadcrumbs.
  • Eggs: to hold all the ingredients together.
  • Grated Parmesan cheese: turns plain spinach into cheesily delicious bites!
  • Salt and pepper: the classic duo for seasoning.

How to Make Spinach Balls for Lunch

Making these spinach balls for a nutritious lunchbox is super easy and you can make them in bulk and freeze for future meals! Here’s how:

  1. Prep the oven
    Preheat the oven and line a baking sheet with parchment paper.
  2. Cook the aromatics
    Melt the butter in a pan and cook onion and garlic until soft.
  3. Combine
    Combine the remaining ingredients with the butter mixture.
  4. Shape the mixture
    Shaping spinach balls is a lot like making meatballs. I prefer to use a small cookie scoop or large spoon to scoop a generous amount of the mixture into the palm of my hand and roll into a ball.
  5. Bake
    You can bake them fresh or straight from the freezer. Don’t bother waiting for frozen spinach balls to defrost, these are better when baked directly from the freezer.
  6. Pack them for lunch
    Allow the spinach balls to cool down to room temperature. Place them in a container with your favorite school lunch sides.

Want a visual? Check out this quick video:

Lunch Packing Tips for Spinach Balls

Follow these packing tips for a terrific school lunch with spinach balls that remain appealing and intact for hours:

Allow to cool down
Instead of packing these spinach balls right after removing them from the oven, allow them to cool down to room temperature so they don’t release steam when you pack them in the lunchbox. Bye, bye sogginess!

Pack them separately
Keep these bites with the best texture by packing them in a separate compartment of the lunchbox. This way, they won’t absorb the moisture of veggies, fruits, and other wet ingredients.

Add a sauce
Dipping bites in sauce makes lunchtime more fun! Pack your kid’s favorite dip or sauce in a small leak-proof container to keep your lunch bag mess-free.

Make them ahead
You can make the mixture ahead and keep it in the freezer for future lunches. To freeze, make the recipe as directed but omit the baking step. Place the spinach balls onto a baking sheet, leaving space in between each bite. Freeze for 4 hours or until solid, then transfer to a large zip bag and keep frozen for 3 months.

spinach balls

More Veggie Snacks for School Lunches

Can the kids go from hating to loving any other green veggie? Yes! Make these broccoli nuggets or these broccoli tater tots, and thank me later! I also sneak nutrition in these veggie egg bites and these zucchini parmesan waffles. Both are perfect for snacking!

Other delicious snacks for the lunchbox are these zucchini pizza bites and these fun celery sticks stuffed with egg salad. Tasty, healthy, and easy to make. Amazing!

Easy Spinach Balls for the Lunchbox

spinach balls
Servings: 40 -45 bites
Prep Time: 20 minutes mins
Cook Time: 15 minutes mins
Total Time: 35 minutes mins
Cheesy, savory spinach balls are a kid-approved recipe that's healthy and perfect to pack into a lunchbox!
5 from 47 votes
Print Pin

Watch How It’s Packed:

Ingredients

  • ½ cup unsalted butter
  • ½ cup onions, chopped
  • 1 clove garlic, minced
  • 2 10- ounce packages frozen chopped spinach, thawed and drained*
  • 1 ½ cups breadcrumbs
  • 6 eggs
  • 1 cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

Prep:

  • Preheat the oven to 350F. Line a baking sheet with parchment paper.

Make the mixture:

  • In a large pan, melt the butter over medium-high heat. Add the onions and cook until soft. Add the garlic and stir. Remove from heat and set aside.
  • In a large bowl, combine the spinach, breadcrumbs, eggs, Parmesan cheese, salt, pepper, and butter mixture. Stir to thoroughly combine.
  • Using a small cookie scoop or spoon, scoop the mixture into your hands and roll into a ball and place them on the baking sheet.

Bake:

  • Bake for 15 to 20 minutes, until lightly browned.

Notes

  • If you’re using a 2-teaspoon scoop, this recipe will make approximately 45 Spinach Bites.
  • You can add more breadcrumbs if necessary; just add 2 tablespoons at a time and mix well.
  • If you want to use fresh spinach, you’ll need about 6 cups of fresh spinach leaves (packed).

Equipment

Kids Lunch Box
The Best Homemade Kid’s Snacks on the Planet
six small dip containers with lids
Dips or Dressings
101 Packed Lunches
ice pack

Nutrition

Serving: 2 bites | Calories: 119kcal | Carbohydrates: 7.5g | Protein: 5.4g | Fat: 7.7g | Saturated Fat: 4.1g | Cholesterol: 70.9mg | Sodium: 200.7mg | Fiber: 1.1g | Sugar: 0.8g

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Comments

    5 from 47 votes (27 ratings without comment)

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    Recipe Rating




  1. Jacki says

    May 07, 2024 at 6:31 am

    5 stars
    Spinach balls look amazing, going to try them tonight. I have a picky 9 year old granddaughtr eater, so hopefully she will enjoy, and I will get a thumbs up….. Thank you.

    Reply
    • Laura Fuentes says

      May 14, 2024 at 11:42 am

      I’ve got my fingers crossed for you!

      Reply
  2. Lina says

    December 19, 2023 at 1:47 pm

    5 stars
    These are SO yummy! I added extra bread crumbs and used fresh spinach. If I use fresh spinach next time, I will toss it in the butter mixture once I take it off of the heat to help break it down some. It was a little difficult to form the balls with the fresh spinach.

    Reply
  3. Shannon says

    May 23, 2022 at 9:04 am

    5 stars
    My kids do not like Parmesan cheese. Is there a substitute like maybe shredded Colby Jack etc?

    Reply
    • MOMables-Laura says

      May 25, 2022 at 4:08 pm

      Yes, you can try this recipe with shredded Colby Jack.

      Reply
  4. Steph says

    July 21, 2021 at 3:45 pm

    5 stars
    Would olive oil work? Also what is the dipping sauce in the picture?

    Reply
    • MOMables - Laura says

      July 23, 2021 at 11:42 am

      Yes, you can use olive oil to cook them down. The sauce is just a yogurt dipping sauce or you can use homemade ranch.

      Reply
    • Lori says

      November 29, 2021 at 7:33 pm

      5 stars
      Can you use PANKO crumbs instead of breadcrumbs?

      Reply
      • MOMables-Laura says

        November 30, 2021 at 4:38 pm

        Yes, you can use Panko breadcrumbs to make these Easy Spinach Balls.

        Reply
      • Barb Gallagher says

        January 15, 2024 at 7:15 pm

        5 stars
        I’ve used stove top chicken stuffing (6pz PKG) as well as pepperidge farm stu ffing. Like the seasoningin both.

        Reply
  5. Sara says

    May 16, 2021 at 12:38 pm

    5 stars
    I made these today and they’re delicious. I didn’t have quite enough spinach so I added in some shredded carrot. Sautéed it with the onion and it worked great.

    Reply
    • MOMables - Laura says

      May 17, 2021 at 1:05 pm

      brilliant addition!

      Reply
  6. Aj says

    January 25, 2020 at 9:23 am

    5 stars
    Could you use coconut or canola oil instead of butter??

    Reply
    • MOMables - Laura says

      January 28, 2020 at 2:40 pm

      You sure could. Enjoy!

      Reply
  7. Christine says

    April 13, 2018 at 9:37 am

    5 stars
    Hi – my son has an egg allergy. Is there anything I can substitute for the eggs that would have a minimal effect on the recipe? Thanks!

    Reply
    • MOMables - Laura says

      April 15, 2018 at 5:04 pm

      I have not tried making this with a flax egg but a lot of our members have with success.

      Reply
      • April says

        August 25, 2022 at 2:32 pm

        5 stars
        If I use 6 cups fresh spinach, should I cook it before mixing it with the other ingredients?

        Reply
        • MOMables - Laura says

          August 29, 2022 at 12:43 pm

          You don’t have to. it will cook down easily. Just chop it small so it mixes well. Enjoy!

          Reply
  8. Hungry says

    November 12, 2015 at 6:51 pm

    5 stars
    Breadcrumbs: Do you mean canned, or fresh, or ‘fresh-but dried’. If ‘fresh’, what kind of bread works best?

    Reply
    • MOMables says

      November 14, 2015 at 11:55 am

      dried bread crumbs. if you make them yourself, they are not “fresh” they are made from dry/toasted bread then ground.

      Reply
  9. Leslie says

    August 13, 2014 at 12:50 pm

    5 stars
    Do these leftovers freeze and reheat well?

    Reply
    • MOMables says

      August 13, 2014 at 5:55 pm

      I’ve never frozen them but I’ve stored in them in the fridge for up to 4 days and reheated them without any issues.

      Reply
      • Scott says

        November 07, 2014 at 10:20 am

        5 stars
        I’m not a mom, but a proud daddy to a 9 month old. Once he started eating solid foods, I’ve started to follow the diet his doctor suggested for him… lots of fruit, veggies, and my new favorite…Greek Yogurt! I found your website while searching for a banana chips recipe and really enjoy your awesome website. These recipes sound yummy, but do you have basic nutrition information for them? I’ve realized some “healthy” yogurts can be as sugar packed as a 12 oz. soda, so just trying to get an idea for how good for you these can be!

        Reply
        • MOMables says

          November 10, 2014 at 1:22 pm

          I think the nutritional information is in one of the comments above. something like less than 1g of fat per ball. I use unsweetened plain yogurt with nearly all recipes. I am delighted to have you here Scott. MOMables isn’t just for “moms”… we have hundreds of dads in our community too.

          Reply
          • Nila says

            March 25, 2021 at 7:41 pm

            5 stars
            Hi, if I want to make a smaller batch do the ingredients get halved?

          • MOMables-Laura says

            March 26, 2021 at 3:28 pm

            Yes, just cut the recipe in half and you’re good to go!

  10. Cassi says

    July 27, 2014 at 10:35 pm

    Does it HAVE to be frozen spinach?
    I dont know why but i have this phobia of canned and frozen spinach. BLECH!

    Reply
    • Cassi says

      July 27, 2014 at 10:49 pm

      Nevermind- I didnt see the note about fresh spinach at first. Sorry!

      Reply
    • MOMables says

      July 29, 2014 at 10:36 am

      see above.

      Reply
  11. Renee says

    April 28, 2014 at 10:23 am

    Has anyone tried to make these gluten free? If so, what did you use to substitute the breadcrumbs?

    Reply
    • MOMables says

      April 28, 2014 at 10:58 am

      gluten free breadcrumbs is what people have been using. Good luck!

      Reply
  12. apryl says

    January 10, 2014 at 10:09 am

    Wow! Just was I was looking for! I’m going to try this today for my no-vegetable-ever-boy Would anyone happen to have the nutritional facts on these? (Or maybe they are posted here and I just don’t see it?) Thanks!

    Reply
    • MOMables says

      January 10, 2014 at 11:04 am

      April, you are welcome to plug the ingredients and serving size into any recipe nutritional facts calculator. I believe if you check the comments you will find some previously posted.

      Reply
  13. Colleen says

    November 15, 2013 at 12:53 pm

    Would goat cheese work instead of the Parmesan? If not, any recommendations? He’s allergic to cows milk.
    Thanks!

    Reply
    • MOMables says

      November 15, 2013 at 3:47 pm

      colleen, yes, try it with goats milk. i bet that would be delicious!

      Reply
  14. Michele says

    November 11, 2013 at 3:37 am

    5 stars
    I made these tonight because I had fresh rainbow silverbeet (Swiss chard?) that needed to be used up. It was fabulous. The recipe was really easy so I made it at the same time as cooking dinner. They were ready after dinner but everyone wanted to try them straight away because they smelled so good. They were a big hit with everyone, especially my two boys, 5 and 8 who ‘hate spinach’!

    Reply
    • MOMables says

      November 11, 2013 at 12:38 pm

      Great use of the chard!!

      Reply
    • Michelle says

      November 11, 2013 at 8:35 pm

      5 stars
      I love the idea of using swiss chard! Glad your boys loved them! :)

      Reply
  15. janet says

    November 10, 2013 at 8:17 pm

    5 stars
    made this week-cut the receipe in half-sooooo good!!!!

    Reply
    • MOMables says

      November 10, 2013 at 10:50 pm

      awesome Janet!!

      Reply
    • Michelle says

      November 11, 2013 at 8:35 pm

      5 stars
      So glad you enjoyed them! :)

      Reply
  16. Lydia says

    November 07, 2013 at 6:21 pm

    5 stars
    Love this idea! We love your recipes and I became a subscriber today! Can you make these in a mini muffin tin? How would you alter the cooking time? Thanks for the great recipes!

    Reply
    • MOMables says

      November 08, 2013 at 9:21 am

      Hi Lydia! yes, you can make these in mini muffin pan. make sure you grease the pan, press down and bake. don’t fill them to the top, just half way. baking time is going to be a little bit different (but not by much if you are using a 2tb scoop). check around minute 17-18. enjoy!

      Reply
  17. Tracey says

    November 06, 2013 at 10:56 am

    5 stars
    Is there a way to cut down on the fat in this recipe that won’t alter the flavor too much? My main concern I guess would be the butter. Thanks.

    Reply
    • MOMables says

      November 06, 2013 at 9:47 pm

      Tracey,
      1/2 cup of butter = 110grams by weight. 110 grams of butter = 89.7 fat grams. This recipe yields 45 bites (when measuring accurately with a 2 tablespoon scoop). That means that each bite has roughly 2g of fat from the butter. You can substitute coconut oil, which many believe is a healthier fat, but fat is fat. I have not made this recipe with less. I’ll take these real ingredients over unidentifiable things in the store-bought bites. Please let me know if you make these successfully with less.

      Reply
laura fuentes momables holding a lunch bag and lunch boxes

My name is Laura Fuentes
I’m here to help you simplify school lunches with fresh ideas your kids will actually eat.

Mom of 3. Certified in Integrative Nutrition. 5x Cookbook Author.

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