These spinach balls with spicy sweet mustard dipping sauce are guaranteed to go fast. Learn how to make this easy, parmesan, herbed appetizer recipe without having to use stuffing mix or breadcrumbs so they are naturally gluten free and spot-on retro delicious. This is the perfect appetizer option when you need to go from freezer to baked warm and toasty.
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Gluten-Free Spinach Balls with Crazy-Good Dipping Sauce
It has come to my understanding spinach balls are retro. Who knew? However, our family clings on to this holiday appetizer, outdated or not.
Thanksgiving and Christmas wouldn’t be complete without this crispy, buttery, parmesan spinach balls recipe. They were the highly anticipated finger food appetizer we all rushed to devour! And it’s always a toss up of the best part – the balls are the insanely good spicy honey mustard dipping sauce to go with it.
Even guests who don’t love spinach can’t resist this make-ahead freezer gluten-free appetizer idea. They are an irresistible buttery ball with a crispy, golden exterior and cheesy, warm interior. What’s not to love?!
I made these today for a Christmas appetizer. While none of my children were excited to hear I was making spinach balls, my husband and boys LOVED them and the mustard sauce. I guess they will become a new Christmas tradition. Thanks so much for this awesome, easy, and delicious gluten-free recipe!
—Christine
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Making Spinach Balls Without Stuffing or Breadcrumbs
The recipe I grew up with were made with on was super easy to throw together because it contained Pepperidge Farm Stuffing Mix, which provided the bulk of flavor in one mix. Chopped spinach, eggs, parmesan cheese, butter, and green onions were mixed together with seasoned bread crumbs mix.
Unfortunately there isn’t a gluten free version of stuffing mix readily available. I wanted to replicated that same old fashioned taste, but still keep the recipe simple to make.
To make a GF spinach balls recipe, the bread crumbs were replaced with crushed corn or rice Chex cereal because it’s affordable, readily available, and naturally gluten free. A simple spice mixture of Italian seasoning, dried sage, and onion powder replicates the same flavors as stuffing mix.
Now all can enjoy this homemade gluten free version that tastes identical to the iconic original recipe. It’s quickly become one of our family’s most requested app recipe. Serve alongside with creamy spinach artichoke dip and these cheesy GF sausage balls for a smorgasbord all will devour.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep the spinach
The key to getting the spinach balls without bread crumbs to hold together is to throughly squeeze out excess water from the frozen spinach. First make sure it has thawed all the way to release all the water.
I’ve found the easiest way to do this is with a potato ricer. Just plop the spinach in and squeeze dry.
Crush and mix the ingredients
To crush the Chex cereal, I place it in a large bag and use a rolling pin, but you can also do this quickly in a food processor too.
Then, in a large bowl whisk the eggs together. Add the remaining ingredients with seasonings and stir well to combine.
Portion and bake
Roll the mixture into about 1-inch balls and place on an ungreased baking sheet. At this point they can be baked right away or frozen. If baking from frozen, about 10 minutes will have to added to the baking time. Dip and enjoy!
Must-Make Spinach Ball Dipping Sauce!
If serving right away, I recommend making the dipping sauce ahead of time. The vinegar and dry mustard should sit for couple hours to build the heat and make some great spicy dipping!
Let it sit and forget about it
In a small bowl mix together dry mustard and vinegar. Let sit for at least 2 hours, but I’ve done longer than this. This is crucial for developing the “heat” in the mustard. If you’d like it less spicy, then cut the amount of time it sits.
Combine and heat until thickened
After the mustard mixture sits, combine it in a small saucepan with sugar and one egg. Cook over low heat until thickened.
What’s the best type of dry mustard to use?
The type of mustard powder used really makes a difference! If using dry mustard, the kind sold in the spice aisle, I’ve found it makes the sauce too thick. For a smooth, velvety sauce, I really recommend using Coleman’s dry mustard.
Easy Party Prep Make-Ahead Tips
We typically serve these around the holidays, so making them ahead of time is key! I will make the mustard and once it’s cooled, store in an airtight container up to 2 weeks, refrigerated.
For the balls, portion and freeze on a parchment-lined baking sheet. Once they are frozen, transfer to a ziplock freezer bag and freeze up to 2 months. You can even double the recipe for a crowd.
When ready to bake, bake directly from frozen, adding about 10 minutes to the baking time.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Spinach Balls with Hot Sweet Mustard Dipping Sauce
Ingredients
Hot Sweet Mustard Dipping Sauce
- ½ cup (62.5 g) dry mustard, such as Coleman's mustard powder
- ½ cup (127.5 g) white vinegar
- ½ cup (100 g) sugar
- 1 (2) large egg
Spinach Balls
- 4 (4) large eggs
- (2) 10 ounce (-8 oz.) packages frozen chopped spinach, thawed and squeezed very dry
- 1 ½ cups (48.05 g) (about 3 ½ cups whole) corn Chex cereal, crushed
- 1 ¼ cup (125 g) freshly grated parmesan
- ½ cup (1) butter, melted
- 4 (4) green onions, sliced
- ¾ teaspoon (0.75 tsp.) dried sage
- ¼ teaspoon (0.5) onion powder
- ¼ teaspoon (0.25 tsp.) Italian seasoning
- ½ teaspoon (0.5 tsp.) salt
Instructions
Dipping Sauce
- In a small bowl mix together dry mustard and vinegar. Let sit for at least 2 hours. This is crucial for developing the “heat” in the mustard.½ cup dry mustard, ½ cup white vinegar
- After a couple hours combine mustard mixture, egg, and sugar in a small saucepan over low heat. Cook, stirring constantly, until mustard is thickened, about 5-10 minutes. Set aside to cool. If using later, store in airtight container in refrigerator.1 large egg , ½ cup sugar
Spinach Balls
- Preheat the oven to 375ºF.
- Lightly beat eggs in a large bowl and then combine with the rest of the ingredients until well mixed.4 large eggs, (2) 10 ounce packages frozen chopped spinach, 1 ½ cups (about 3 ½ cups whole) corn Chex cereal, 1 ¼ cup freshly grated parmesan, ½ cup butter, 4 green onions, ¾ teaspoon dried sage, ¼ teaspoon onion powder, ¼ teaspoon Italian seasoning, ½ teaspoon salt
- Portion into 1 inch balls and place on ungreased baking sheets. Bake for 15 minutes until golden and hot. If frozen, add about 10 minutes to time. Serve warm or at room temperature with dipping sauce.
Notes
Make Ahead Instructions
Mustard can be made ahead several days ahead of time and stored in refrigerator (I store it in a jar). Spinach balls can be rolled into balls and frozen UNBAKED on a parchment-lined baking sheet. After they are frozen, transfer them to a freezer bag until ready to bake. When ready to bake, place FROZEN spinach balls on cookie sheet, baking 10 minutes longer than instructions.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I loved this with the exception of them being really chewy. Not sure if it was me or that’s how they are supposed to be. I never made or had spinach balls before now. The only other thing I did was mostly to get the kids to eat them. I prepared the frozen spinach as directions on the package, then rinsed it in cold water and drained it well. That takes most of the tangy taste out.
Hi Cindy,
Hmm, no, I wouldn’t describe them as chewy. I find the interior soft with crispy outer edges. Was there any ingredients you swapped out? Also, oven temp may play a factor. From your comment, are you saying you cooked the spinach first before adding it? If so, that could have definitely played a factor. The frozen spinach should be thawed, squeezed dry, and then added. Thanks for taking the time to write and let me know your thoughts!
Best,
Melissa
Can these be baked ahead of time and then reheated for a short period of time? I’d like to take them to a party, but know oven space is at a premium and don’t want to have to bake for 25 minutes.
Hi Barbara,
Yes, that wouldn’t be a problem at all. Bake them at your house and just let them sit at room temperature until you bring them to the party. Reheat for 5-10 minutes in the oven right before serving.
Best,
Melissa
I made these today for a Christmas appetizer. While none of my children were excited to hear I was making spinach balls, my husband and boys LOVED them and the mustard sauce. I guess they will become a new Christmas tradition.
Thanks so much for this awesome, easy, and delicious gf recipe!
So glad you enjoyed these and you are very welcome! Christmas would not be complete at our house without the Spinach Balls.
Best,
Melissa
If I serve these as part of an appetizer buffet, do I need to keep them hot or warm? Or are they still tasty at room temperature?
Hi Adele,
Spinach balls can be served hot or at room temperature, so they don’t need to be kept warm. We eat them at any temp!
Best,
Melissa
I dream about this mustard!
I made these again over the holidays and I unfortunately discovered using Coleman’s brand dry mustard is key 😒 It still tasted good, but the consistency was all off.