Strain Whey-Based Ricotta and mix it with grated Parmigiano Reggiano cheese and breadcrumbs. Add eggs, lemon zest, dried oregano, and freshly chopped parsley before mixing again until smooth. Shape the mixture into balls and fry them in olive oil. Finish cooking the vegetarian “meatballs” in the tomato sauce. Serve atop al dente pasta, drizzle with olive oil, sprinkle with grated Parmigiano Reggiano cheese, and garnish with fresh basil.
If the vegetarian “meatball” mixture seems too dry, add a bit of the drained whey; if it seems too wet, add breadcrumbs. The “meatballs” can also be served as an appetizer along with fresh bread and dipping sauce.