Start by gathering your ingredients. Chop the fresh herbs and mince the garlic. It’s simpler to get everything ready beforehand. This way, you won’t feel rushed when mixing everything together.

In a skillet over medium heat, add a tablespoon of olive oil. Once it’s hot, add the minced garlic. Sauté until fragrant, which should take about one minute. You don’t want it to brown; just soften. Remove from heat and let it cool slightly.

In a large mixing bowl, combine the ground meat, breadcrumbs, sautéed garlic, ricotta cheese, herbs, egg, parmesan cheese, garlic powder, salt, and pepper. With clean hands, mix everything until just combined. Be careful not to over-mix; you want to keep the meatballs light and airy.

Once combined, take small portions of the mixture and roll them between your palms to form meatballs. Aim for about 1.5 inches in diameter. This recipe should yield approximately 18 meatballs.

You have a couple of options here. You can bake them in a preheated oven at 400°F (200°C) for 20-25 minutes or pan-fry them over medium heat until they're golden brown and cooked through. The oven method offers a cleaner approach, while frying gives a lovely sear.

After cooking, gently add the meatballs to your simmering marinara sauce. Allow them to simmer for about 10 minutes. This step allows the meatballs to absorb some flavors from the sauce.

Serve hot, garnished with extra parmesan cheese and fresh herbs. Pair with your favorite pasta, garlic bread, or even a simple salad.