I’ve made no secret over the last few years that I just love meatballs. I make them often and I am always trying to improve on my recipes. So last week when I made my first batch of home-made Ricotta, I wanted to use it in a way I had never done before. I thought of serving the ricotta on top of the pasta, which I did at the end as well, but also decided to mix some of the ricotta into the meatball mixture. I know how deliciously light the ricotta made my Ricotta blueberry pancakes and thought it might do the same with the meatballs. And I was…