One of the local restaurants here makes ricotta stuffed meatballs, which are delicious. They are very big meatballs with a small ball of ricotta in the middle. We've tried to replicate them at home. We've used this recipe (http://theprettychef.blogspot.com/201...) but the ricotta gets much wetter than the restaurant ones and kind of oozes out. Does any have any tips on how to get it so the ricotta is a little dryer/baked in like the restaurant ones? Thanks in advance.