Ricotta Meatless Meatballs with Sauce

Line a baking sheet or large plate with waxed paper.

Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs Pecorino Romano cheese Parmigiano-Reggiano cheese garlic parsley salt and pepper; mix until thoroughly blended.

Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.

Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant about 30 seconds. Add tomatoes wine basil sugar salt and pepper. Bring to a boil stirring occasionally. Reduce heat to a simmer.

Add ricotta balls to the sauce. Simmer shaking the pan occasionally to cover the balls with sauce until heated through about 10 minutes. Serve immediately.