2 tablespoons extra-virgin olive oil, divided
1 medium white onion, diced
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh thyme leaves
2 tablespoons finely chopped fresh oregano leaves
2 tablespoons finely chopped flat-leaf parsley
1½ cups fresh whole milk ricotta
2½ pounds of ground beef, preferably grass-fed
1 cup finely ground fresh breadcrumbs
½ cup freshly grated Parmesan cheese
1. Preheat the oven to 400°. In a medium skillet set over medium heat, heat 1 tablespoon of the olive oil and add the onion and garlic. Cook until tender, about 8 minutes. Add the thyme, oregano and parsley and cook for 1 minute. Remove the pan from the heat and set aside.
2. In a medium mixing bowl, whisk the eggs, then fold the ricotta cheese into them. Using your hands, mix the cheese-egg mixture with the beef, the reserved onion mixture, breadcrumbs and Parmesan cheese until just combined. Season with salt.
3. Using a 1½-inch scoop, scoop the meatballs into rounds; roll each scoop into a 1½-inch ball. In a medium skillet set over medium heat, add the remaining tablespoon of the olive oil. Add the meatballs and cook, turning, until browned on all sides, about 5 minutes. Place the meatballs on a sheet pan lined with aluminum foil and bake for 15 minutes or until the internal temperature of each meatball is 140°. Serve warm.