Mix up your ricotta in a separate bowl, I added romano cheese, salt, pepper, chopped basil
and parsley to mine, no egg.
The size of your meatballs will determine the size of your ricotta balls, I made a few giant
meatballs, like one per person size and I also made regular sized ones, so I rolled my
ricotta accordingly, placed the balls on a parchment lined baking sheet and into the freezer
they went for about an hour.
While you're waiting mix up your meat, I usually always add, garlic, onion, egg, grated
cheese, moist bread, salt, pepper and fresh chopped parsley to mine.
When the ricotta balls are frozen and ready to go, take some meat in the palm of your
hand, place the ball of ricotta inside, then cover it with more meat to form a ball, that's it!
Bake them in a hot oven 400F - 425F
until done, of course that it will all depend on the size you make your meatballs.
Let them cool down a bit before you try to stick your fork inside
otherwise the ricotta will just run out. Trust me, I know!
Adapted from Proud Italian Cook
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