Ricotta meatballs

***Traditional method.

1. In a large mixing bowl, mix all the ingredients thoroughly. Do not overwork.
2. Preheat oven to 425 degrees. Lightly oil a 13 x 9 baker or casserole dish. Scoop the meatballs to the desired size into the baker, barely spaced. Brush them lightly with olive oil and bake for about 12-15 minutes, or until lightly browned and just barely cooked through. Lower the oven temperature to 300 degrees. Add 1 quarts of basic tomato sauce and ½ cup of water to the pans of cooked meatballs. Cover and bake for 20-30 minutes. Finish with fresh herbs.

***Alternate Sous Vide method.

1. Preheat the sous vide well to 150 degrees.
2. After mixing and scooping the meatballs to the desired size, put them in the freezer until they just begin to freeze and firm up. Seal them in a single layer in vacuum bags.
3. Cook in the sous vide well for approx. 2 hours. Remove from the pouch, drain and pat dry with paper towels.
4. Using a sauté pan quickly, sear the meatballs on all sides. Lower the heat and splash the pan with water, then add the tomato sauce. Bring to a simmer and serve immediately.

Make Sauce: In a large skillet over medium-high heat, cook the garlic in the olive oil until lightly golden brown, add the chili flakes and tomato and season to taste with salt. Bring to a boil, reduce to simmer for 20-30 minutes, add the torn basil leaves and remove from the heat. Stir in the butter if using. Allow to cool to room temperature and reserve refrigerated.