These spinach balls with a spicy-sweet mustard dipping sauce disappear fast. Learn how to make this easy parmesan-and-herb appetizer without stuffing mix or breadcrumbs so they are naturally gluten free and delightfully retro. They’re perfect made ahead, frozen, and baked warm and toasty for parties and holiday gatherings.
Gluten-Free Spinach Balls with Crazy-Good Dipping Sauce
Spinach balls may feel retro, but this recipe remains a family favorite. Whether it’s Thanksgiving, Christmas, or any gathering, these crispy, buttery parmesan spinach balls are always among the first things guests reach for. The pairing of golden, savory balls with the spicy-sweet mustard dipping sauce is what keeps people coming back.
Even guests who say they don’t like spinach are won over by this make-ahead, gluten-free appetizer. The exterior is crisp and golden, while the interior is warm, cheesy, and buttery. They’re easy to portion and bake from frozen, making them a reliable option when you need party food that’s both delicious and simple to serve.
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
Making Spinach Balls Without Stuffing or Breadcrumbs
The original family recipe used a boxed stuffing mix for convenience and flavor. To keep the same nostalgic taste while making the recipe gluten free, the breadcrumbs or stuffing mix are swapped out for crushed corn or rice Chex cereal. Chex is affordable, easy to find, and naturally gluten free.
A simple spice blend—Italian seasoning, dried sage, and onion powder—recreates the classic flavors of stuffing mix. Combined with parmesan, butter, green onions, eggs, and well-drained spinach, the result is nearly identical to the iconic version that inspired this recipe.
This homemade gluten-free take has become a requested staple in our family. Serve it alongside other appetizers like a creamy spinach-artichoke dip and cheesy gluten-free sausage balls for a crowd-pleasing spread.
Let’s Make This Together!
(Below shows step-by-step photos and helpful notes. For the full ingredient amounts and timing, see the recipe card further below.)
Prep the spinach
The most important step for these gluten-free spinach balls is squeezing out all excess moisture from the thawed frozen spinach. Press or squeeze thoroughly until the spinach is almost dry. A potato ricer works great for this—place the spinach inside and squeeze out the liquid.
Crush and mix the ingredients
Crush the Chex cereal in a sealed bag with a rolling pin or pulse it briefly in a food processor. In a large bowl, whisk the eggs, then add the drained spinach, crushed cereal, parmesan, melted butter, sliced green onions, and seasonings. Stir until everything is evenly combined.
Portion and bake
Portion the mixture into roughly 1-inch balls and place them on an ungreased baking sheet. You can bake them immediately or freeze them unbaked on a parchment-lined sheet. If baking from frozen, add about 10 minutes to the bake time so they cook through and become golden.
Must-Make Spinach Ball Dipping Sauce!
Make the dipping sauce ahead of time for the best flavor. Allowing the dry mustard to sit in vinegar develops heat and depth. If you prefer a milder sauce, reduce the time the mustard and vinegar sit before heating.
Let it sit
Combine dry mustard and white vinegar in a small bowl and let it rest for at least two hours. This step activates the mustard and builds the spicy bite that makes the sauce stand out.
Combine and thicken
After the mustard-vinegar mixture has rested, whisk it with sugar and one large egg in a small saucepan. Cook over low heat, stirring constantly, until the mixture thickens, about 5–10 minutes. Let it cool before serving or refrigerating.
What’s the best type of dry mustard to use?
The choice of dry mustard affects the final texture and flavor. Some generic mustard powders can make the sauce overly thick. For a smooth, velvety finish and balanced heat, choose a high-quality dry mustard powder sold in the spice aisle.
Easy Party Prep — Make-Ahead Tips
Make the mustard in advance and store it in an airtight jar in the refrigerator for up to two weeks. For the balls, roll them and freeze unbaked on a parchment-lined sheet. Once frozen, transfer to a freezer bag for up to two months. Bake from frozen, adding roughly 10 minutes to the bake time.
You can double the recipe for larger crowds. When serving, warm the sauce slightly if chilled and bake the balls until they’re hot and golden before placing on a platter with the dipping sauce.
Did you make this recipe? I love hearing from readers. Leave a star rating and a comment below the recipe card to help others find this recipe. —Melissa
Spinach Balls with Hot Sweet Mustard Dipping Sauce
Melissa ErdelacIngredients
Hot Sweet Mustard Dipping Sauce
- ½ cup dry mustard (such as a strong dry mustard powder)
- ½ cup white vinegar
- ½ cup sugar
- 1 large egg
Spinach Balls
- 4 large eggs
- 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed very dry
- 1½ cups crushed corn Chex cereal (about 3½ cups whole)
- 1¼ cups freshly grated parmesan
- ½ cup butter, melted
- 4 green onions, sliced
- ¾ teaspoon dried sage
- ¼ teaspoon onion powder
- ¼ teaspoon Italian seasoning
- ½ teaspoon salt
Equipment
- Potato ricer or heavy-duty cheesecloth for squeezing spinach
- Baking sheets
- Large mixing bowl and spoon
Instructions
Dipping Sauce
- In a small bowl, mix the dry mustard and white vinegar. Let sit for at least 2 hours to develop the mustard’s heat.
- After resting, whisk the mustard mixture with the sugar and the egg in a small saucepan. Cook over low heat, stirring constantly, until thickened, about 5–10 minutes. Remove from heat and let cool. Store chilled in an airtight container if not using immediately.
Spinach Balls
- Preheat the oven to 375ºF (190ºC).
- Lightly beat the 4 eggs in a large bowl. Add the thoroughly drained spinach, crushed Chex cereal, grated parmesan, melted butter, sliced green onions, dried sage, onion powder, Italian seasoning, and salt. Mix until well combined.
- Portion the mixture into 1-inch balls and place them on ungreased baking sheets. Bake for 15 minutes, or until golden and hot. If baking from frozen, add about 10 minutes to the baking time. Serve warm or at room temperature with the dipping sauce.
Notes
Make Ahead Instructions
The mustard can be made several days in advance and kept in the refrigerator in a sealed jar. Spinach balls can be formed and frozen unbaked on a parchment-lined baking sheet; once frozen, transfer them to a freezer bag and store for up to two months. Bake from frozen, adding about 10 minutes to the bake time.
Carbohydrates: 5 g, Protein: 2 g, Fat: 4 g.