There was no recipe, I just winged it, you’ll be amazed how easy it is to do.
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!
Although it’s hard to see the perspective in this photo, these were the giant meatballs I made, one was enough per person to fill you up.
I served these big ones with a salad and roasted cauliflower for our dinner.
until done, of course that it will all depend on the size you make your meatballs.