Instructions:
1. Make the Herb Ricotta: Mix together ricotta, garlic, basil, oregano and parsley. Set aside.
2. In a skillet, heat 1 tbsp olive oil. Sauté the onion for 5 mins, then add garlic for 1 min. Let cool.
3. In a bowl, mix egg, half and half, breadcrumbs, Parmesan, 1/3 cup parsley, Italian seasoning, mustard powder, 3/4 cup herb ricotta, and sautéed onion/garlic.
4. Season meat with salt and pepper, add to bowl and gently mix until combined.
5. Form into 1 1/2-inch meatballs and chill for 15 mins.
6. In a skillet, heat remaining olive oil over medium-high heat. Working in batches, brown meatballs for 1 1/2 mins per side.
7. Remove excess oil from skillet and add marinara sauce and 1/4 cup water.
8. Add browned meatballs and spoon sauce over top. Cook for 30 mins partially covered over medium heat.
9. Dollop remaining herb ricotta mixture over meatballs during the last 15 mins of cooking.
10. Garnish with parsley and serve.
Notes:
– For baking: Bake at 400°F for 15-20 mins after browning.
– For slow cooker: Brown meatballs first, then add to slow cooker with sauce and cook on low for 6-8 hours.
These flavorful, tender ricotta meatballs are perfect served with pasta, in a sub sandwich, or with a side salad! Choose your preferred cooking method.
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