Ingredients
1 cup whole milk ricotta cheese
1/4 cup packed chopped Italian parsley
1 egg, beaten
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1/3 cup dry bread crumbs
2 tablespoons olive oil
1 (28 ounce) jar marinara sauce
1 cup water
Directions
1. Heat a skillet over medium heat and add 2 tablespoons olive oil. Add onion and saute until onions are translucent. Stir garlic into onion and and cook for 2 minutes. Transfer onion and garlic mixture to a large mixing bowl.
2. Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion and garlic mixture until combined; stir in bread crumbs and continue to mix until thoroughly blended.
3. Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons of olive oil in the skillet. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes.
4. Pour 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, until meatballs are cooked through and no longer pink in the center, about 30 minutes.