Ricotta Polpette

Ingredients

• 2 cups whole-milk ricotta cheese (from 2 [15-ounce] containers), drained
• 2 large eggs , lightly beaten
• 4 ounces Parmesan cheese , grated (about 1 cup), plus more for serving
• 1/2 cup chopped fresh basil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon grated garlic (from 2 medium garlic cloves)
• 1 1/4 cups dry breadcrumbs , plus more as needed
• 4 medium garlic cloves
• 1/4 cup olive oil , plus more for drizzling
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can whole peeled San Marzano plum tomatoes , crushed by hand
• 1 cup loosely packed fresh basil leaves , plus small leaves for garnish
• 1/2 cup water
• 1/2 teaspoon kosher salt

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