Instructions

• If the frozen chopped spinach is not fully thawed, thaw it; then squeeze the spinach tightly to remove as much liquid as possible and place the drained spinach in a large bowl.
• Add the large egg, the 15-ounce container of ricotta cheese, and 1/2 cup sour cream to the spinach. Stir until evenly combined and there are no large clumps of spinach.
• Add 1 cup shredded mozzarella, 1 cup shredded Parmesan, 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon crushed red pepper flakes, and 2 tablespoons extra-virgin olive oil. Mix until evenly incorporated.
• Stir in 1 cup of the all-purpose flour until incorporated, then stir in the remaining 1 cup of flour until the mixture holds together enough to shape.
• Shape the mixture into 1 1/2-inch balls. You should get about 30 to 36 balls. Set them on a plate while you prepare to fry.
• Pour vegetable oil into a Dutch oven to a depth of about 1 1/2 to 2 inches and heat the oil to 350°F.
• Combine 1 cup dry bread crumbs and 1/2 teaspoon salt in a shallow dish or pie plate. Roll each spinach ball in the breadcrumb mixture to coat evenly.
• Fry 6 to 8 balls at a time in the hot oil for 3 to 4 minutes, or until golden brown. Use a slotted spoon to turn them if needed for even browning.
• Remove the fried balls with a slotted spoon and place them on a paper towel–lined plate to drain. To keep cooked balls warm, place them on a rimmed baking sheet in a 200°F oven.
• Repeat steps 8–9 until all balls are cooked.
• Serve the spinach cheese balls warm with pizza sauce.