1. Start by washing your fresh spinach thoroughly under cold water. If using frozen spinach, thaw and squeeze out any excess moisture — this step is crucial to avoid soggy balls.
2. In a dry frying pan over medium heat, lightly sauté the chopped onion and minced garlic in a teaspoon of olive oil until translucent and fragrant, about 5 minutes. This step brings out a sweetness that I always find makes a world of difference, much like my mum’s slow-cooked stews.
3. Roughly chop the spinach and add it to the pan, cooking for another 2-3 minutes until wilted and any remaining moisture has evaporated. Set this mixture aside to cool slightly.
4. In a large mixing bowl, combine the ricotta, sautéed spinach mixture, grated Parmesan, breadcrumbs, egg, oregano, salt, pepper, and nutmeg if using. Use a spoon or your hands to mix everything gently but thoroughly — you want an even distribution of flavours without overworking the mixture.
5. Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or lightly grease it with olive oil.
6. Shape the mixture into small balls, about the size of a walnut. Roll each ball in extra breadcrumbs to coat evenly — this creates a lovely golden crust once baked.
7. Place the balls on the baking sheet, spacing them out so they aren’t touching. Drizzle a little olive oil over the tops to encourage browning.
8. Bake in the preheated oven for 20-25 minutes, turning once halfway through, until the balls are firm, golden, and cooked through.
9. Remove from the oven and let them rest for 5 minutes before serving. This pause lets the centre settle, ensuring a perfect bite every time.

One little thing I’ve learned from years of cooking in my mum’s kitchen is that patience is key. Rushing through the shaping or baking can lead to a disappointing texture, but taking your time yields magnificent results — and trust me, these are worth every second.