1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
2. If using fresh spinach, rinse and pat dry, then roughly chop. For frozen spinach, thaw completely in a sieve and press firmly to remove excess moisture—this step is key to avoid watery balls.
3. In a large mixing bowl, combine the ricotta cheese, Parmesan, beaten egg, breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. Stir until well blended.
4. Gently fold in the chopped spinach, making sure it’s evenly distributed but not overmixed. The mixture should hold together but remain soft.
5. With clean hands or a small cookie scoop, shape the mixture into 1 ½-inch balls and place them evenly spaced on the prepared baking sheet. You should get about 12 to 14 balls.
6. Brush the tops lightly with olive oil. This helps them brown nicely and adds flavor.
7. Bake in the preheated oven for 20 to 25 minutes, or until the balls are golden brown and cooked through. You’ll see the edges crisp up and the ricotta set.
8. Remove from the oven and let cool for 5 minutes before serving. If you want, sprinkle a little extra Parmesan on top for an added touch.

From my experience, patience is key here. It’s tempting to rush the baking, but a slow, steady bake ensures the balls hold their shape and develop that satisfying golden crust. I often multitask during this step—prepping a salad or tidying the kitchen—knowing these balls will come out perfectly every time.