Step 1

Before you start preparing the fried   ricotta cheese balls with sauce , drain the whey from the sheep's milk ricotta by placing it in a narrow mesh strainer in the refrigerator for at least a couple of hours, preferably overnight. Then proceed as follows: remove the crust of the bread, cut the soft part out 1 and then finely chop it in the mixer 2 . Meanwhile, take the ricotta cheese and sieve it with a narrow mesh strainer 3 .

Step 2

Place the chopped crumbs in a large bowl with the sifted ricotta cheese 4 , then add the crushed half clove of garlic 5 and whole beaten eggs 6 .

Step 3

Add the grated Parmigiano Reggiano and pecorino cheese 7 , parsley, salt 8 and pepper to taste. Then mix all the ingredients well with a fork 9 .

Step 4

Mix well until soft but compact 10 . Put a little oil on the palms of your hands 11 and, taking a portion of the dough, form meatballs of about 1 3/4 tbsp (30 g) each 12 .

Step 5

Continue until you have about 25 pieces 13 . Set aside and proceed with the preparation of the sauce: brown the oil and a clove of garlic in a pan 14 ; once the garlic is golden, remove it from the heat 15 .

Step 6

Add the tomato puree 16 , a pinch of salt and basil leaves 17 , then add pepper to taste 18 .

Step 7

Bring the sauce to a boil over low heat, then add the ricotta meatballs you have prepared 19 , distributing them evenly. Leave to cook for about 10 minutes over low heat 20 . Once the time has elapsed, turn off and serve the ricotta cheese balls with sauce while hot 21 .