Edit Albóndigas De Ricota (Argentine Ricotta Balls)

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For the Tomato Sauce: In a 5-quart Dutch oven, combine olive oil and garlic and set over medium heat. Cook, stirring often, until garlic just begins to turn very lightly golden. Stir in olives and capers and cook until just heated through, about 45 seconds.

Stir in canned tomatoes and their juices, thyme, oregano, and white pepper. Using a wooden spoon, break up tomatoes until large chunks. Season lightly with salt, then bring to a simmer, reduce heat to medium-low, and cook, stirring often, until sauce has darkened and thickened to a chunky texture, about 45 minutes. Transfer sauce to a heatproof container and set aside. Wash and dry Dutch oven.

Meanwhile, for the Ricotta Balls: In a large mixing bowl, combine ricotta, Pecorino Romano, half the parsley, lemon juice and zest, 1 teaspoon white pepper, and nutmeg, and stir until thoroughly combined. Season generously with salt. Add flour, and, using a clean hand, knead into ricotta mixture until a moist but not sticky ball forms; mix in more flour, 1 tablespoon at a time, if necessary. Let stand 5 minutes.

In a small mixing bowl, stir together breadcrumbs with remaining parsley, remaining 1/2 teaspoon white pepper, and a large pinch of salt. Place beaten egg in a second small bowl.

Using lightly moistened hands, roll ricotta mixture into golf ball–size balls (about 50g each). Transfer balls to a parchment-lined rimmed baking sheet and refrigerate for 10 minutes.

Hold a ricotta ball in your left hand and gently roll it in the beaten egg to coat. Lift ball, allowing excess egg to drip off, then gently set in breadcrumb mixture. Using your right hand, gently roll the ball in the breadcrumb mixture to evenly coat; you may need to lightly press breadcrumbs into ricotta ball to ensure they adhere. Return to parchment-lined baking sheet. Repeat with remaining ricotta balls.

In a 5-quart Dutch oven, heat olive oil over medium heat until shimmering (a ricotta ball should being to lightly sizzle when lowered into it). Working in batches if necessary to avoid crowding the pot, fry ricotta balls, rotating every 1 to 2 minutes, until evenly browned all over, about 10 minutes. Using a slotted spatula, transfer fried ricotta balls to a paper towel–lined tray.

Add sauce to olive oil in Dutch oven, stirring to combine. Bring to a simmer, then gently nestle fried ricotta balls into sauce, shaking pan gently to coat balls in sauce. Simmer gently until ricotta balls are heated through and their fried coating has absorbed some of the sauce, about 10 minutes. Coat evenly with Parmigiano-Reggiano, allow to melt slightly in the heat, then serve.

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