4 servings250g Buffalo Ricotta
Finely chop the herbs and add the Buffalo Ricotta, egg, and Parmigiano Reggiano, stirring well.
Add salt, pepper and some of the breadcrumbs, and mix until obtaining a firm mixture.
Use your hands to shape the mixture into small balls and roll them in the remaining breadcrumbs.
Let the meatballs rest in the refrigerator for at least 1 hour.
Preheat the oven at 170°C and bake for 15 minutes.