Ricotta Stuffed Meatballs

Ingredients
- 1 lb Ground Sirloin
- 1 lb hot pork sausage
- 2 eggs
- 1 cup bread crumbs
- 1/2 onion diced
- 5 cloves garlic minced
- 2 tsp salt
- 1 Tbsp pepper
- 1 Tbsp Oregano
- 1 Tbsp Basil
- 1/2 cup grated fresh parmesan cheese
- 1 cup ricotta cheese spiced with basil and salt

Directions
1. Combine all ingredients except ricotta and 1/2 cup of bread crumbs, in large bowl. mix to combine well

2. Put in fridge for several hours

3. Set up an area to create and stuff the meatballs including the cheese, meat, remaing bread crumbs in small bowl, and broiler pan.

4. Form meatballs into about 2 inch balls. Make sure they are formed very tightly. To stuff the meatballs you will be turning the ball into a bowl with high sides. I found the best way to do this was to hold the meatball in one hand. With other hand stick one finger into the top of the meatball, and make a circular motion. the goal is to get that bowl shape, and work the sides not only outward, but also upward. Once the hole is about an inch wide and deep, spoon in about 1 tbsp of the ricotta. Seal the opening to form back to meatball shape. Be sure the hols is fully closed.

5. Once meatballs are formed coat in the bread crumbs.

6. Place in preheated 375 degree oven for 30 minutes, or until the meat and cheese reach 160 degrees. Remove from oven and let rest for at least 10 minutes before serving.