Albóndigas De Ricotta (Argentine Ricotta Balls)

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K breezy

subheading: For the Tomato Sauce:

1 tablespoon (15ml) extra-virgin olive oil

4 medium cloves garlic, minced

1 cup (100g) pitted black olives, halved lengthwise

2 tablespoons (20g) drained capers

Two 28-ounce (794g) cans whole peeled tomatoes and their juices

1 teaspoon fresh-picked thyme leaves

1 teaspoon dried oregano

½ teaspoon freshly ground white pepper

Kosher salt

subheading: For the Ricotta Balls:

2 cups (500g) whole milk ricotta

1 cup (100g) grated Pecorino Romano

¾ cup (30g) minced flat-leaf parsley leaves and tender stems, divided

¼ cup (60ml) fresh lemon juice plus ½ teaspoon lemon zest

1 ½ teaspoons freshly ground white pepper

½ teaspoon ground nutmeg

Kosher salt

¾ cup (96g) all-purpose flour, plus more if needed

½ cup (72g) f ine breadcrumbs

1 large egg, beaten

½ cup (120ml) extra-virgin olive oil

½ cup (50g) grated Parmigiano-Reggiano

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