Ricotta Meatballs Recipe

Sauté the onion in 2 tablespoons of olive oil in a skillet over medium heat for about 5 minutes until the onion is translucent. Stir the garlic into the onion, then turn off the heat. Transfer onion mixture to a large mixing bowl.

Stir the ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined. Stir in the bread crumbs, then continue to mix until thoroughly blended.

Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour the remaining olive oil in same skillet used to cook onions.

Place the skillet over medium heat and brown the meatballs on all sides in hot oil for about 5 minutes. Hold a crumpled paper towel in tongs and use it to remove excess grease from skillet.

Pour the marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer.

Reduce heat to medium-low and simmer, stirring occasionally, for about 30 minutes until meatballs are cooked through and no longer pink in the center.

Serve and enjoy.