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.

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.

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.

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.

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.

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

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.