Place a mesh strainer with very small holes over a bowl.
Add the ricotta and with a rubber spatula gently push in.
Let the ricotta strain for at least 5 hours.
Put the previously drained ricotta in a bowl. Add the grated cheese, breadcrumbs, chopped parsley, salt, and eggs.
mix the mixture with a fork until you obtain a soft but dense compound. You can add more breadcrumbs or cheese if it is too soft.
Take a walnut size of the ricotta mixture and roll it into a ball.
Fry the polpette in hot oil until it becomes brown.