These meatballs are easy to put together with the use of a stand mixer, and the ricotta gives them a tender, moist texture.
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In a KitchenAid stand mixer, add all of the ingredients, set to the stir setting, and mix for about 1 minute, just until all of the ingredients are incorporated.
Preheat the oven to 350 degrees.
Take a large baking sheet and line with foil. Roll the meat mixture into meatballs to your desired size. An ice cream scoop works particularly well for a medium-sized meatball. Place the meatballs on a baking sheet and cook in the oven for 20 minutes.
Meanwhile prepare the tomato sauce (recipe below) and let it simmer until the meatballs are done.
Add the meatballs into the sauce; lower to simmer for at least 30 minutes.
In a large, heavy-bottomed skillet, heat the oil over high heat until just smoking. Add the balls, a few at a time, and cook until they are uniformly golden brown. Remove with a spider or slotted spoon and keep warm while the remaining meatballs are cooked.
Serve the meatballs in the hot sauce, with the basil leaves sprinkled over as garnish.
In a Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes. Add the tomatoes and bring to a boil. Add in the tomato paste, oregano, basil, parsley, salt, and pepper, stirring often. Lower the heat to simmer and wait to add in meatballs.