Italian Ricotta Meatballs

Pre-heat oven to 200

Put 500g ground lamb, 250g ricotta, 100g finely chopped proscuitto, 2 eggs, half a dozen finely chopped capers, four finely chopped fresh sage leaves, and some freshly ground black pepper in a mixing bowl.

Put some flour on a plate.

Splodge the mixture in the bowl together until it is well mixed and there are no lumps of any one substance.

Then form into egg-shaped balls a little larger than a walnut, and roll in the flour. It should make about 24.

Put a good slosh of olive oil in an oven dish, and arrange the meatballs on top. Bake for 30 mins.