Ingredients
1 lb. ground beef 90% lean
1 tsp. minced garlic
¼ cup grated Parmigiano-Reggiano
½ cup whole milk ricotta
½ cup panko
1 egg
¼ cup milk
Salt and pepper to taste
Cooking spray
2 cups marinara sauce
2 cups shredded mozzarella cheese
2 tbsp. chopped parsley
Instructions
Place raw meat in a bowl and add garlic, Parmigiano-Reggiano, ricotta, panko, egg, salt, pepper, and milk — mix thoroughly.
Form into individual balls, 1½ – 2 inches in size.
Preheat oven to 350°F and coat a 10-12-inch carbon steel pan with cooking spray.
Bake meatballs in a single layer for 12-18 minutes, until completely cooked and browned.
Remove pan from oven, carefully drain any fat, then add the marinara sauce and top with mozzarella.
Return pan to oven for 10-15 minutes or until cheese is noticeably melted.
Remove from oven and let cool 10 minutes.
Top with parsley and enjoy!