Ricotta Meatballs

INGREDIENTS:

32 oz. marinara sauce
½ cup olive oil divided
Herb Ricotta Mixture
15 oz. Ricotta cheese
1 teaspoon garlic minced
1 teaspoon EACH: dried basil, oregano, parsley
Meatballs
1 yellow onion finely diced
3 cloves garlic minced
1 Egg whisked
½ cup half and half can sub cream
½ cup Italian breadcrumbs
½ cup Parmesan cheese
1/3 cup roughly chopped parsley plus more to garnish
1 teaspoon EACH: Italian seasoning, mustard powder, salt
½ teaspoon Pepper
1 lb. ground chuck 80% lean
½ lb. ground pork or ground sausage or veal

DIRECTIONS:

Stove Top Method (See notes for baking/crock pot methods)
Combine the Herb Ricotta mixture and set aside.
Heat 1 tbsp. olive oil in a skillet and add the finely diced onion. Soften for 5 minutes, then add the garlic and cook for 1 more minute. Set aside and let cool.
In a large bowl, combine the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and ¾ cup of the herb Ricotta mixture. Add the cooled onions/garlic.
Season the meat with salt and pepper, add it to the large bowl and gently mix it with your hands until well-combined. (Don’t overwork the meat or it will become tough.)
Roll into 1 ½-inch meatballs and transfer them to the fridge for 15 minutes …