Pork and Ricotta Meatballs 

1/2 cup/4 ounces whole-milk ricotta
1/2 cup/2 ounces grated Parmesan
2 teaspoons kosher salt (or omit--parmesan is salty)
1 teaspoon freshly ground black pepper
1 large egg
1/2 cup plain dry bread crumbs
1 pound ground pork (or chicken/turkey)

Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.

Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter). Arrange on a greased rimmed baking sheet (maybe on rack).

Bake until golden and cooked through, about 15 minutes. Serve warm.

(or Arrange the meatballs in a large skillet or Dutch oven, pour sauce over, and *do not stir*--leave them be or they fall apart. 30 mins or so, covered.)