Step 1

Preheat your oven to 375 degrees.

Step 2

In a large bowl combine your dried breadcrumbs and milk. Mix and let sit for a couple minutes to let the bread crumbs absorb the milk

Step 3

Next add 3 cloves of minced garlic, 2 tbsp of chopped basil, 2 tbsp of chopped parsley and 1/2 cup of freshly grated Parmesan and mix well.

Step 4

Now, take in the amazing scent!

Step 5

Next add your ground beef, ricotta and beaten eggs along with 1 tsp of salt and pepper

Step 6

With your hands gently work all of the ingredients together.

Step 7

Grab your cast iron pan (or a large sheet pan or other oven proof heavy bottom pan) and place next to your bowl.

Step 8

With an ice cream scoop, scoop out heaping scoops of your meatball mixture and gently roll the meatballs into round balls and place in your cast iron pan. If using a sheet pan: If you are using a sheet pan, just place the meatballs on to your sheet pan.

Step 9

Repeat this until all the meatballs are made.

Step 10

Once all the meatballs are in the pan, drizzle them all with a little olive oil which will help them get that nice outer crust when cooking.

Step 11

Bake for about 35 minutes or until the meatballs are nicely browned and crisp.

Step 12

While the meatballs are cooking, start the sauce.

Step 13

In a large saute pan over medium heat, add your olive oil, red pepper flakes, oregano, onions and garlic and cook for about 4-5 minutes or until the onions begin to soften.

Step 14

Now add your canned whole tomatoes and with a potato masher or with a large spoon, begin gently pressing down on the whole tomatoes so they begin to break apart. Be careful because the juices will shoot out of the tomatoes when you do this so proceed slowly!

Step 15

Next, add 1 tbsp of fresh basil, 1 tbsp of kosher salt and and stir well.

Step 16

Cover with a tight fitting lid and turn down heat down to low and allow to gently simmer for 15 minutes.

Step 17

Once your meatballs are fully cooked, remove from the oven and place on the stove top over low heat.

Step 18

Now add your sauce to the cast iron pan and cook for another 5 minutes. Make sure you coat all the meatballs with the sauce and gently stir the sauce and meatballs well. If you are using a sheet pan: Scoop your meatballs off of your sheet pan and place in your sauce. Mix the meatballs around well so they well coated.

Step 19

Now go ahead and add your tbsp of butter and gently mix that into the sauce.

Step 20

Taste for seasoning and see if it needs any salt.

Step 21

Cover cast iron with aluminum foil or lid and proceed to making the pasta.

Step 22

Bring a large pot of water to boil on the stove.

Step 23

When the water is boiling salt it well and follow the instructions on the box of pasta for cooking to al dente.

Step 24

Once the pasta if cooked drain the pasta and place it back into the pot.

Step 25

Add 1 ladle of the red sauce to the pasta and mix well to prevent it from sticking to itself.

Step 26

You can plate this family style by placing your pasta in a large platter style bowl and scooping out the meatballs over top and then pour your sauce right over that.

Step 27

Serve with freshly grated Parmesan cheese and enjoy!