Ricotta Meatballs
1 ½ LBS Ground Chuck (80% Lean, 20% Fat if you can) (Also, if you can find ground Veal, use a 50/50 blend of ground beef and ground veal)
¼ Cup, Reserved Weekday Sauce or pasta
½ Cup of whipped Ricotta
2 Eggs
½ Chopped Parsley
½ Cup Bread Crumbs
½ Cup Pecorino Romano Cheese
4 cloves of Garlic, Grated on a Microplane
Salt