In a large mixing bowl, combine the cream cheese, artichoke hearts, spinach, and mozzarella. Add chili flakes, salt, pepper, sugar, chives, oregano, onion powder, and garlic powder. Mix until creamy.

Using a cookie scoop or hands, shape the mixture into balls about 1 inch in diameter, rolling in breadcrumbs to coat. Dip in milk for a second coating of breadcrumbs for a crispier texture.

Place the balls on a parchment-lined tray and freeze for 1-2 hours until firm. Store in an airtight container for later use.

Heat oil to 350°F in a pot or fryer. Test with bread; it should sizzle. Fry balls in small batches for 4-5 minutes until golden brown. Drain on paper towels.

Serve warm, paired with marinara sauce or your favorite dipping sauce.