In a large mixing bowl, combine all ingredients except breadcrumbs. Gently mix meatball ingredients together.

Next, sprinkle breadcrumbs over the ricotta meatball mixture. Fold the breadcrumbs into the mixture gently. I use a clean hand to scoop from the bottom of the bowl, folding the mixture over the top, and rotating the bowl with every turn until the mixture is fully incorporated. Be careful not to overwork the meat, this will make your meatballs tough.

Use a scoop to portion out 18 meatballs and place them on a baking sheet. (If time allows, cover with plastic wrap and let them rest for an hour, up to overnight, in the fridge.)

Using lightly oiled hands, roll the meatballs in your hands to shape them into a rounded shape.

Heat olive oil over medium high heat in a wide pan. When pan is hot, carefully place meatballs in the pan and brown. Gently flip over and brown the other side.

Remove meatballs from pan and wipe out excess oil or grease, if necessary. Add your favorite sauce, either homemade or store-bought to the pan and lower the heat to medium low.

Return meatballs to pan and simmer, with lid partially covering pan, for 20 - 22 minutes, or until cooked through. **See note

Cool to room temperature before storing. Store in an airtight container in the fridge for up to 5 days.