Wrap the ricotta cheese in cheesecloth and place in a strainer set over a bowl. Weight the cheese with a couple bowls and refrigerate overnight to drain the excess water.

In a large mixing bowl, combine the drained ricotta with the chicken, eggs, grated cheese, salt and pepper using your hands. Mix thoroughly until completely smooth, about 4-5 minutes.

Form into 2 ½ oz. meatballs. Lightly coat each meatball in flour and transfer to a lightly floured baking pan. Place meatballs in the refrigerator to set for at least 4 hours or overnight. They may also be frozen at this point.

Place a large skillet on medium-high heat and pour enough olive oil to just cover the bottom of the pan. Dust the meatballs one more time in flour. Brown the outside of the meatballs, being careful not to burn them. Place on paper towels to drain excess oil and fat. At this point, they may be held under refrigeration for 4 days or frozen for 3 months.

If serving immediately, add 4 cups of Marinara and simmer until meatballs are completely cooked to an internal temperature of 160, about 30-45 minutes.

Yield: 18 2 ½ oz. meatballs