Instructions
1. Prepare the Mixture:

Heat a small skillet over medium heat. Sauté the chopped spinach for 1–2 minutes until wilted, then remove from heat and let cool.
In a large mixing bowl, combine ricotta cheese, Parmesan, breadcrumbs, egg, garlic powder, salt, black pepper, and Italian seasoning.
Stir in the cooled spinach, mixing until everything is well combined.

2. Shape the Balls:

Roll the mixture into 1-inch balls and place them on a parchment-lined tray.
If the mixture is too soft, refrigerate for 15–20 minutes to firm up.

3. Cooking Methods:

. Oven-Baked:

Preheat oven to 375°F (190°C).
Brush or spray the balls lightly with olive oil.
Bake for 18–20 minutes, turning halfway through, until golden brown and firm.

. Pan-Fried (Crispy Version!):

Heat 2–3 tablespoons olive oil in a skillet over medium heat.
Fry the balls for 2–3 minutes per side, until crispy and golden brown.
Drain on a paper towel.

. Air Fryer:

Preheat air fryer to 375°F (190°C).
Spray the basket with cooking spray and add the spinach balls in a single layer.
Air fry for 10–12 minutes, shaking the basket halfway.

4. Serve & Enjoy!

Serve warm with marinara sauce, tzatziki, or garlic aioli for dipping!
Garnish with extra Parmesan and fresh herbs for added flavor.

Tips for Success:

Want Extra Crispy? Use panko breadcrumbs for a crunchier texture.
Gluten-Free? Swap regular breadcrumbs for almond flour or GF breadcrumbs.
Make Ahead: Shape the balls and refrigerate for up to 2 days before cooking.
Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Why You’ll Love It:

These Spinach and Ricotta Balls are cheesy, packed with nutrients, and incredibly easy to make! Whether served as an appetizer, side dish, or meatless meal, they’re a hit with kids and adults alike!