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["Preheat oven to 350 degrees F. In a large skillet cook onion and garlic in 1 tablespoon of the olive oil for 8 minutes or until tender. Cool.", "In a large bowl combine eggs, onion mixture, ground beef, 1 cup Grana Padano, the ricotta cheese, panko, parsley, basil, salt, and pepper. Mix to form a uniform mass and shape the mixture into 2-inch balls. Test one meatball before starting the next process. If the ricotta is too watery, add more breadcrumbs or ground beef. If it is too dry, add more ricotta.", "Place meatballs on two parchment-lined 15x10x1-inch baking pans. Brush with the remaining 2 tablespoons olive oil. Bake 22 to 25 minutes or until 165 degrees F.", "In a very large skillet bring the marinara sauce to boiling. Add half of the meatballs to the skillet and simmer, uncovered, 5 minutes or until a nice saucy consistency. Garnish with Grana Padano, if desired.", "From the Test Kitchen
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FREEZER TIP
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Freeze leftover meatballs up to 1 month. When ready to use, in a very large skillet bring marinara sauce to a simmer. Add frozen meatballs; return to simmer. Cover; simmer 10 minutes or until heated through.", "Sauce:", "In a large saucepan cook pancetta (if using), onion, and garlic in hot oil over medium heat for 3 to 5 minutes or until pancetta starts to brown and onion is tender, stirring occasionally.", "Stir in tomatoes, wine, vinegar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in basil.", "From the Test Kitchen
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Place sauce in an airtight container. Seal and chill in the refrigerator for up to 3 days or freeze for up to 3 months.", "Nutrition Facts (Ricotta Meatballs)
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Per serving: 71 kcal cal., 5 g fat (2 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 22 mg chol., 59 mg sodium, 1 g carb., 0 g fiber, 0 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet"]
