Chef John's Ricotta Meatballs

Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes.

Stir garlic into onion and turn off heat.

Transfer onion mixture to a large mixing bowl.

Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.

Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball.

Pour 2 tablespoons olive oil in same skillet used to cook onions.

Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes.

Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.

Pour marinara sauce and water over meatballs in skillet.

Stir to combine and bring to a simmer.

Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.