Heat a skillet over medium heat and add a tablespoon of olive oil. Sauté the minced garlic until fragrant and golden, about 1 minute. Add the chopped spinach and cook, stirring, until wilted and bright green, about 2-3 minutes. Remove from heat and let it cool slightly.
Transfer the cooked spinach and garlic to a mixing bowl and let it cool a bit—this helps the mixture come together better. Stir in the grated cheese, breadcrumbs, and beaten eggs until everything is combined and forms a sticky dough.
Season the mixture generously with salt and pepper, then fold everything together. The dough should be cohesive and slightly tacky but easy to shape.
Using clean hands, take small portions of the mixture and roll them into bite-sized balls, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper for easy cleanup.
Heat a few tablespoons of olive oil in a frying pan over medium heat. Carefully add the spinach balls, making space between them.
Cook the balls in the skillet, turning occasionally, until all sides are golden brown and crispy, about 4-5 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Serve the spinach balls warm, with your favorite dipping sauce or as a flavorful snack on their own. The exterior should be crispy, while the interior remains tender and cheesy.
