Albóndigas de Ricota Argentine Ricotta Balls

Ingredients

• 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
• 1/2 teaspoon freshly ground white pepper
• Kosher salt
• For the Ricotta Balls:
• 2 cups (500g) whole milk ricotta
• 1 cup (100g) grated Pecorino Romano
• 3/4 cup (30g) minced flat-leaf parsley leaves and tender stems, divided
• 1/4 cup (60ml) fresh lemon juice plus 1/2 teaspoon lemon zest
• (from 1 lemon)
• 1 1/2 teaspoons freshly ground white pepper, divided
• 1/2 teaspoon ground nutmeg
• Kosher salt
• 3/4 cup (96g) all-purpose flour, plus more if needed
• 1/2 cup (72g) fine breadcrumbs
• 1 large egg, beaten
• 1/2 cup (120ml) extra-virgin olive oil
• 1/2 cup (50g) grated Parmigiano-Reggiano

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