Instructions

1. In a medium bowl, combine the ricotta, parmesan and breadcrumbs. Stir to combine and let sit while you prepare the other ingredients
2. Preheat the oven to 450 degrees F. Line a baking sheet with foil and brush/spray on a light coating of olive oil
3. In a large bowl, add the ground beef and ground pork, egg, garlic, Italian seasoning, parsley, basil, salt and pepper
4. Grate the onion directly into the bowl so the onion juices are go into the meatballs and not a cutting board
5. Add the ricotta mixture into the bowl with the meat and use your hands to combine and mix everything together. Do not overmix, stop once everything is incorporated together
6. Shape into 2-inch meatballs and place each one onto the prepared baking sheet spaced evenly apart. You should have 28-30 meatball
7. Place the baking sheet into the oven and bake for 25 minutes
8. While the meatballs are baking, add the marinara into a large sauce pan/skillet. Once the meatballs are done, gently loosen them from the baking sheet with a spatula and add them into the marinara
9. Bring the marinara to a low simmer and let cook with the meatballs for 15 minutes, or until hot and meatballs are cooked through
10. If you’re serving it with pasta, start boiling the pasta once you pull the meatballs out of the oven
11. Serve with pasta, fresh basil and parsley, parm