Chef John's Ricotta Meatballs

Ingredients

• 0.5 onion , minced
• 4 tablespoons olive oil , divided
• 3 cloves garlic , minced
• 1 pound ground beef
• 1 cup whole milk ricotta cheese
• 0.25 cups packed chopped Italian parsley
• 1 large egg , beaten
• 1.5 teaspoons kosher salt
• 0.5 teaspoons freshly ground black pepper
• 1 pinch cayenne pepper , or to taste
• 0.33 cups dry bread crumbs
• 1 jar marinara sauce , 28 ounce
• 1 cup water

Instructions

1. 1

   Sauté onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.

2. 2

   Stir ground beef, ricotta cheese, parsley, egg, salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.

3. 3

   Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour remaining 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in tongs and use it to remove excess grease from skillet.

4. 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.