Adapted from a NYT recipe, found here. Very easy to put together, and the extra creamy, fluffy, cheesiness make these remarkable.
Preheat the oven to 425.
Lightly mix together all ingredients in a bowl. The ricotta doesn't need to be completely incorporated. Form into balls. This makes about 75 walnut-sized meatballs.
Grease a rimmed baking sheet and arrange the meatballs on it.
Bake for about half an hour, until the meatballs are slightly browned.