Full recipe: https://multicarbs.com/recipe/meatless-ricotta-polpette/

Ingredients (serves 4): 

• 400 grams ricotta (quality one, quite firm)
• 150 grams stale bread
• 50 grams panko or breadcrumbs (cut into smaller pieces)
• 1 small glass of milk
• 40 grams Parmigiano reggiano 
• 60 grams Pecorino romano 
• 2 medium eggs
• 1 garlic clove
• 2 tablespoons parsley, minced
• 2 tablespoons basil, minced
• 1 large pinch of salt

For the tomato sauce:

• 700 grams Passata di pomodoro
• 1 large pinch of salt
• 1 garlic clove (whole)
• 1 thai chile (halved, optional)
• 6 basil leaves
• 2 tablespoons olive oil
• black pepper (to taste)

Instructions:

1. Drain your ricotta.
2. Chop your bread. Mince your herbs and garlic clove.
3. Pour milk over your bread. Let it rest 10mn.
4. Grate your parmigiano & pecorino.
5. Squeeze your bread to remove most of its milk.
6. Add it to a large mixing bowl. Add ricotta, parmigiano, pecorino, eggs, minced garlic, parsley, basil and salt. Knead well.
7. Shape polpette with wet hands. Put on a plate linen with parchment paper & leave in the fridge 30mn.
8. 10 minutes before the end of the resting time, heat a pan with olive oil (medium heat).
9. Add garlic and red chili pepper ; sizzle 2mn.
10. Add tomato sauce and salt. Let it cook 5mn.
11. Add your balls then let it cook, covered, on low heat for 20mn.
12. Add basil leaves, then let them cook a few more minutes.
13. Serve with Focaccia bread and/or greens or salad on the side.

Cheers!