Prepare the Meatball Mixture: Start by adding ground meat, breadcrumbs, egg, garlic, onion, parsley, Italian seasoning, salt, and pepper into a bowl. Mix gently until everything combines evenly, making sure not to overwork it so the meatballs stay tender.
Shape the Meatballs: Roll the mixture into medium-sized balls, keeping them uniform so they cook evenly. Place them on a plate or tray while you prepare the pan.
Brown the Meatballs: Heat olive oil in a pan over medium heat and add the meatballs. Cook them until browned on all sides, turning carefully to keep their shape intact. They will finish cooking later in the sauce.
Prepare the Sauce: In the same pan, pour in the marinara sauce and add oregano, salt, and pepper. Stir well and let it simmer gently so the flavors blend together.
Simmer the Meatballs: Place the browned meatballs into the sauce and let them cook for several minutes. This step helps them absorb the sauce while staying juicy inside.
Adjust the Texture: Let the sauce thicken slightly while the meatballs cook through completely. Stir occasionally to keep everything evenly coated and prevent sticking.
Add the Ricotta: Spoon dollops of ricotta over the meatballs just before serving. Let it warm slightly from the heat without fully melting so it keeps its creamy texture.
Serve and Finish: Sprinkle fresh herbs and a little parmesan on top if you like. Serve immediately while everything is warm and the ricotta stays soft and fresh.
