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

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:
- Prep the oven
Preheat the oven and line a baking sheet with parchment paper. - Cook the aromatics
Melt the butter in a pan and cook onion and garlic until soft. - Combine
Combine the remaining ingredients with the butter mixture. - 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. - 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. - 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.

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

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).
Jacki says
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.
Laura Fuentes says
I’ve got my fingers crossed for you!
Lina says
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.
Shannon says
My kids do not like Parmesan cheese. Is there a substitute like maybe shredded Colby Jack etc?
MOMables-Laura says
Yes, you can try this recipe with shredded Colby Jack.
Steph says
Would olive oil work? Also what is the dipping sauce in the picture?
MOMables - Laura says
Yes, you can use olive oil to cook them down. The sauce is just a yogurt dipping sauce or you can use homemade ranch.
Lori says
Can you use PANKO crumbs instead of breadcrumbs?
MOMables-Laura says
Yes, you can use Panko breadcrumbs to make these Easy Spinach Balls.
Barb Gallagher says
I’ve used stove top chicken stuffing (6pz PKG) as well as pepperidge farm stu ffing. Like the seasoningin both.
Sara says
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.
MOMables - Laura says
brilliant addition!
Aj says
Could you use coconut or canola oil instead of butter??
MOMables - Laura says
You sure could. Enjoy!
Christine says
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!
MOMables - Laura says
I have not tried making this with a flax egg but a lot of our members have with success.
April says
If I use 6 cups fresh spinach, should I cook it before mixing it with the other ingredients?
MOMables - Laura says
You don’t have to. it will cook down easily. Just chop it small so it mixes well. Enjoy!
Hungry says
Breadcrumbs: Do you mean canned, or fresh, or ‘fresh-but dried’. If ‘fresh’, what kind of bread works best?
MOMables says
dried bread crumbs. if you make them yourself, they are not “fresh” they are made from dry/toasted bread then ground.
Leslie says
Do these leftovers freeze and reheat well?
MOMables says
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.
Scott says
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!
MOMables says
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.
Nila says
Hi, if I want to make a smaller batch do the ingredients get halved?
MOMables-Laura says
Yes, just cut the recipe in half and you’re good to go!
Cassi says
Does it HAVE to be frozen spinach?
I dont know why but i have this phobia of canned and frozen spinach. BLECH!
Cassi says
Nevermind- I didnt see the note about fresh spinach at first. Sorry!
MOMables says
see above.
Renee says
Has anyone tried to make these gluten free? If so, what did you use to substitute the breadcrumbs?
MOMables says
gluten free breadcrumbs is what people have been using. Good luck!
apryl says
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!
MOMables says
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.
Colleen says
Would goat cheese work instead of the Parmesan? If not, any recommendations? He’s allergic to cows milk.
Thanks!
MOMables says
colleen, yes, try it with goats milk. i bet that would be delicious!
Michele says
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’!
MOMables says
Great use of the chard!!
Michelle says
I love the idea of using swiss chard! Glad your boys loved them! :)
janet says
made this week-cut the receipe in half-sooooo good!!!!
MOMables says
awesome Janet!!
Michelle says
So glad you enjoyed them! :)
Lydia says
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!
MOMables says
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!
Tracey says
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.
MOMables says
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.