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For the meatballs: Preheat oven to 350 degrees F.
Combine the chicken, breadcrumbs, roasted red pepper, buttermilk, parsley, oregano, thyme, basil, garlic, salt, pepper and red pepper flakes in a large bowl and mix thoroughly. Roll the mixture into 2- to 3-inch balls, though the meatballs can be made into any size desired.
Place the meatballs on a lightly-greased baking sheet and roast until cooked through and a little brown, 35 to 40 minutes.
For the ricotta cheese Bring the milk, buttermilk, heavy cream and salt to a boil in a large stockpot over medium heat, then turn off the heat and let sit for 30 minutes.
Using a very fine strainer or cheesecloth, strain the milk mixture to separate the thick parts, or curds, from the remaining liquid, or whey, over a bowl or container. Discard the whey. For thicker ricotta, let the mixture strain longer so more liquid is removed. Let cool and adjust seasoning if necessary.