Ricotta Meatballs in Tomato Sauce

Ingredients

• 1 lb ground beef
• 3/4 cup whole milk ricotta
• 1/3 cup grated Parmesan
• 1 egg
• 3 garlic cloves, minced
• 1/4 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• olive oil

• 2 cups marinara or crushed tomatoes

Instructions

1. Mix beef, ricotta, Parmesan, egg, garlic, breadcrumbs, parsley, salt, pepper, and red pepper flakes until just combined. Don't overmix!
2. Roll into golf ball-sized balls (about 16-18).
3. Heat olive oil in a large skillet over medium-high. Brown meatballs in batches, 2-3 min per side.
4. Pour marinara over meatballs, reduce heat to low, cover and simmer 15-20 min until cooked through.
5. Serve over pasta, polenta, or with crusty bread.