• Hands-On Time: 30 minutes
  Total Time: 1 hour
  Makes 30 meatballs
• For the meatballs:
• 4 pounds lean ground beef
  1 medium onion, minced
  2 slices soft bread, crusts removed and torn into small pieces
  5 cloves garlic, minced
  2 eggs
  1⁄2 cup chopped fresh flat-leaf parsley
  1⁄4 cup olive oil
  1 tablespoon Italian seasoning
  1 tablespoon kosher salt
  1 cup grated Parmesan
  2 teaspoons black pepper
• 
  
• For the topping (optional):
  1 pound dry spaghetti
• 2 cups marinara sauce
• 1 1⁄2 cups ricotta (from a 15-ounce container)
• 1/2 cup grated Parmesan
• 1 teaspoon black pepper
  

Heat oven to 400° F.

In a large bowl, combine the beef, onion, bread, garlic, eggs, parsley, oil, Italian seasoning, salt, 1 cup of the Parmesan, and 2 teaspoons of the pepper. Shape the mixture into 30 meatballs. Place a wire rack on a rimmed baking sheet. Place the meatballs close together on the rack. Bake for 25 minutes.

Meanwhile, cook the spaghetti according to package directions.  Warm the marinara sauce in a saucepan over medium-low heat. Remove the meatballs from the oven. If desired, combine the ricotta and remaining Parmesan and pepper.

Spoon a few teaspoons of the ricotta mixture onto each meatball. Broil 3 to 5 minutes, until the ricotta just starts to brown. Divide the spaghetti, sauce, and meatballs among individual plates.