Preparation

1. In a bowl, add the ricotta separated from its own liquid with the bread slightly wet and the milk squeezed from it, then the grated cheese and chopped parsley. Season with salt and pepper.
2. Knead with your hands until the mixture is well blended then let it rest in the refrigerator for 15 minutes.
3. Prepare the saffron sauce: put corn starch in a saucepan and pour in 500 ml of hot water, turning with a whisk to avoid lumps.
4. Add a Bauer stock cube to the saffron and bring to boil, stirring constantly.
5. When the sauce is creamy, turn off the heat, add the saffron, the cream and mix to obtain a cream of uniform consistency.
6. Pour 500 ml of water into a saucepan, add a Bauer vegetable stock cube and boil for a few minutes.
7. Take the mixture out of the refrigerator, form the meatballs with wet hands, pass them through the breadcrumbs, put them in a pan with a little extra virgin olive oil and brown for 2- 3 minutes. Deglaze with the vegetable broth until completely cooked (this will take about 20 minutes) and add a pinch of salt, if necessary.
8. At this point add the saffron sauce, let the meatballs season for 5 minutes and serve.