Ricotta & Beef Meatballs

This Italian meatball tastes great on grinders.
Along with tomato sauce and some parmesan.

Ingredients:
1 pound lean ground beef 85/15
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 cup dried bread crumbs
1/2 cup chopped Italian parsley
1/2 cup fresh ricotta cheese
1 teaspoon smoked sweet paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt
ground black pepper to taste
hot and spicy tomato salsa
1 red onion, finely chopped
2 garlic cloves, finely chopped

Directions:
In a frying pan, fry the red onion and garlic
in a bit of olive oil, until soft and translucent.
When cooked, remove from the pan and set aside.
In a large bowl, combine the meats, cooked onions,
bread crumbs, parsley, ricotta, spices, salt & pepper.
With wet hands, form golf ball-sized meatballs and
place on a baking sheet lined with aluminum foil.
When all the meatballs have been formed,
place in refrigerator and allow the meatballs
to rest and cool for about 20-30 minutes.
Preheat the oven to 350 degrees F.
. Place the chilled meatballs in the oven.
Bake for 15-20 minutes until the meatballs
are cooked through but still juicy.