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1
Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil.
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2
Pulse the bread in a food processor to make coarse crumbs.
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3
Transfer to a small bowl, add the milk and set aside to soak.
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4
Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine.
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5
Add the bread-milk mixture and mix until just combined (do not overmix).
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6
Dampen your hands and shape the meat mixture into 4 large balls.
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7
Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese.
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8
Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
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9
Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat.
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10
Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute.
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11
Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt.
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12
Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
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13
Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top.
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14
Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes.
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15
Serve with ricotta and chopped basil.
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16
You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.
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17
Photograph by Christina Holmes
