2. **Shape the meatballs**
* Roll into golf ball–sized meatballs (about 2 tablespoons each).
3. **Cook the meatballs** (two options):
* **Pan-Fry Method**: Heat 2 tbsp olive oil in a skillet over medium heat. Brown the meatballs on all sides (about 5–6 minutes).
* **Oven Method**: Place meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 18–20 minutes.
4. **Simmer in sauce**
* Warm marinara sauce in a large skillet or pot. Add browned/baked meatballs.
* Simmer gently for 15–20 minutes until cooked through and infused with sauce.
5. **Serve**
* Sprinkle with fresh basil or extra Parmesan.
* Serve over spaghetti, with crusty bread, or in a meatball sub.
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✨ The ricotta makes these meatballs extra tender and almost “pillowy,” unlike traditional dense meatballs.
Would you like me to also give you a **baked casserole version** with ricotta meatballs, sauce, and mozzarella all layered together?