Instructions
- Blend the ground meat with the egg, ricotta, cheese, salt, pepper, garlic and parsley in a large bowl until well blended. Roll the mixture into 8 portions, about 1/3 cup each. I use a metal ice cream scoop to portion my meatballs.
- Heat 1 tablespoon oil in a medium nonstick skillet – arrange the meatballs in the pan, brown on side down, and carefully turn, browning on each side, 5 to 6 minutes. Remove to a shallow dish. They will not be cooked all the way through, but will finish in the sauce. Set aside to add to sauce.
- Prepare a pot of Quick Tomato Basil Sauce, adding the meatballs plus all the juices from the dish. Lower heat and simmer 15 to 20 minutes.
- Serve on a plate with a scoop of ricotta if desired and a lightly dressed green salad.
