Preheat the oven to 180°C conventional oven/ 160°C fan-forced (350° Fahrenheit/Gas 4). Line a large baking tray with baking paper.
To make the spinach and ricotta mixture for the balls, heat the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minutes, then add the spinach. Season with salt to taste. Cook until the spinach wilts. Transfer to the colander. Use the back of a ladle to push down on the spinach and squeeze out excess moisture. Transfer to a mixing bowl and refrigerate for 10 minutes to cool completely.
Once the spinach has cooled, stir in the ricotta, Parmigiano Reggiano (or Grana Padano), dried breadcrumbs, freshly grated nutmeg and sea salt to taste until well combined.
Roll 1 heaped tablespoon of the Spinach and ricotta mixture into a ball. Place onto a large platter (or 2 plates) and repeat with the remaining mixture. Cover the patter with cling film and leave to rest in the fridge for a minimum of 20 minutes. This allows the Spinach and ricotta balls to firm up.
To prepare the spinach and ricotta balls for crumbing, place the flour in a bowl. In a separate bowl, place the breadcrumbs. Use a fork to lightly whisk the eggs in a third bowl. Remove the Spinach and ricotta balls from the fridge. Pour enough sesame oil to generously cover the base of the paper-lined baking tray.
Coat 1 Spinach and ricotta ball in flour, shaking off any excess. Dip the flour coated ball in the egg mixture, then coat in breadcrumbs. Dip the ball once again in the egg mixture, then recoat in the breadcrumbs. Place the double coated Spinach and ricotta ball into the baking tray with oil. Repeat with the remaining Spinach and ricotta mixture.
Bake for 20 minutes, turning halfway through cooking. Serve the Spinach and ricotta balls immediately – buon appetito.