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.