Ricotta Meatballs - so good

2 lbs ground beef or you can use pork/beef mixture

Olive oil for sauté 

1/2 onion

8 cloves garlic, chopped

2 beaten eggs

1 cup whole milk ricotta, I like Galbani ricotta

1 cup panko crumbs

1/2 cup fresh chopped parsley

1/4 cup fresh mint

1 cup grated pecorino Romano cheese

Salt and pepper

In a bowl, mix panko and ricotta and let it rest for 20 minutes. 

Sauté onion and garlic. Mix all ingredients except the meat and then add the panko/ricotta mixture. Add the meat and mix together well. 

Brown in frying pan, finish cooking in oven 375 degrees for about 20-30 minutes. I don’t cook in the sauce because they fall apart. These meatballs are very moist and delicious.