### Ricotta and Beef Meatballs in Marinara Sauce

These delicious ricotta and beef meatballs are a perfect blend of flavors and textures, simmered in a rich marinara sauce. They are easy to make and can be served with pasta for a comforting meal that the whole family will love.

—

#### **Ingredients:**

– **For the Meatballs:**
– 1 cup ricotta cheese
– 1 pound ground beef (or a mix of beef and pork)
– 1/2 cup grated Parmesan cheese
– 1/2 cup breadcrumbs (preferably Italian seasoned)
– 1 large egg
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon red pepper flakes (optional, for a bit of heat)

– **For the Sauce:**
– 2 cups marinara sauce (store-bought or homemade)
– 1 tablespoon olive oil (for frying)

– **For Serving:**
– Fresh basil leaves (for garnish)
– Cooked pasta (spaghetti or your choice, optional)

—

#### **Instructions:**

**1. Preparing the Meatball Mixture:**
– In a large mixing bowl, combine the ricotta cheese and ground beef. Use a fork to break up the beef and mix it with the ricotta until well combined.
– Add the grated Parmesan cheese to the mixture for added flavor.
– Sprinkle in the breadcrumbs to help bind the meatballs together.
– Crack the egg into the bowl to act as a binder.
– Add the minced garlic, chopped parsley, salt, black pepper, and red pepper flakes (if using). Mix gently with your hands or a spatula until just combined, being careful not to overmix.
– Cover the bowl with plastic wrap and refrigerate for about 30 minutes to meld flavors and make the mixture easier to handle.

**2. Shaping the Meatballs:**
– After chilling, prepare a baking sheet lined with parchment paper or lightly greased.
– Scoop out about 2 tablespoons of the meat mixture and roll it into a ball. Wet your hands slightly to prevent sticking. Place the meatballs on the prepared baking sheet, leaving space between each.
– Continue until all the mixture is shaped into meatballs, yielding about 20-24 meatballs.

**3. Cooking the Meatballs:**
– In a large skillet, heat the olive oil over medium heat, enough to coat the bottom of the pan.
– Once hot, add the meatballs in batches to avoid overcrowding. Cook for about 5-7 minutes, turning occasionally, until browned on all sides.
– Remove the browned meatballs from the skillet and set aside on a plate.

**4. Simmering in Marinara Sauce:**
– In the same skillet, pour in the marinara sauce and bring to a gentle simmer over medium heat.
– Carefully add the browned meatballs back into the skillet.
– Cover with a lid and let simmer for about 20-25 minutes, checking halfway through to stir gently and prevent sticking.

**5. Serving the Dish:**
– While the meatballs simmer, prepare your pasta according to package instructions until al dente.
– Serve the meatballs over the cooked pasta, garnished with fresh basil leaves.

—

#### **Notes:**
– For a spicier kick, increase the amount of red pepper flakes.
– These meatballs can be made ahead of time and frozen for later use.
– Pair with garlic bread and a side salad for a complete meal.

—

**Prep Time:** 30 minutes
**Cook Time:** 30 minutes
**Total Time:** 1 hour
**Yield:** 20-24 meatballs (serves 4-6)