Ricotta and oregano meatballs

This is one of the dishes you make when you need to feed an army. You can prepare everything a day before and only reheat next day. Ottolenghi often adds different cheeses into his meatballs, this time it is ricotta.

The wine tasting army was satisfied, all that great Slovenian wine definitely helped. Winner of the evening was Carolina Rdeča 2016! If you never really had an opinion about Slovenia, here is one: it has f*cking great wines! Served with this carrot salad as a side.

Link to the recipe
Yotam Ottolenghi, Simple: A Cookbook, p. 221