Beef and Pork Ricotta Meatballs

Preheat the oven to 400 degrees

Combine the ricotta, garlic, and dried basil, oregano, parsley and set aside.

Heat 1 tbsp. olive oil in a large, oven safe skillet and add the finely diced onion. Soften for 5 minutes, then add the garlic and cook for 1 more minute. Set aside and let cool. Keeping the pan handy to add the meatballs to for the final bake.

In a large bowl, combine the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and half of the herb ricotta mixture. Add half of the cooled onions and garlic.

Add the meat to the large bowl and gently mix it with your hands until well combined. (Don’t overwork the meat, or it will become tough.)

Roll into 1 ½-inch meatballs and place on a parchment or foil-lined sheet pan. Broil for 5 minutes, then bake for 15 minutes. 

While the meatballs are baking add the marinara sauce to the large skillet and combine with the leftover onions and garlic. Simmer until the meatballs are finished baking. 

Add the meatballs to the skillet and spoon the sauce on top. Cook for 15 minutes over medium heat, partially covered. Dollop the remaining herb ricotta mixture on top and allow it to heat through during the last 15 minutes.

Garnish with parsley and serve.