Ricotta Balls in sauce

I made these Ricotta balls and added them to Marinara with some meatballs.  Crusty bread and salad made a yummy meal tonight.  Delish!

1 lb. Part skim milk ricotta

2 egg yolks 

3/4 cup breadcrumbs 

1/2 cup Pecorino Romano cheese grated 

1 1/2 tablespoons dried parsley 

Pinch salt and pepper

Red sauce) homemade or jar.  I had homemade so that is what I used.

Refrigerate cheese mixture at least 1/2 hour to be easy to roll into balls.  I am making mine about a medium meatball size.

Place sauce in a medium size deep skillet.  Heat well.

Place ricotta balls in warmed and slightly bubbly sauce.  Spoon sauce over balls.  Depending on firmness try not to move balls.*** IT IS BETTER NOT TO DISTURB RICOTTA BALLS.  They may come apart. Cook about 15 minutes on low heat.

Plate gently!  Top with a little Pecorino!!!!

ENJOY!