Crispy Ricotta Meatballs with Sheet-Pan Tomato Sauce

For meatballs: In a large bowl combine ricotta, egg, parsley, 2 tablespoons basil, the sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add ground beef; gently mix until just combined. Form into twenty-four 1-inch meatballs.

Preheat oven to 425°F. For sauce: In a 15x10-inch pan combine cherry and crushed tomatoes, garlic, remaining basil, and the parsley. Roast 20 minutes, stirring once halfway through. Season with 1/4 tsp. each salt and black pepper. For a smooth sauce, use an immersion blender or a blender to puree.

Meanwhile, place panko in a shallow dish. Working in batches, add meatballs; roll gently to coat.

In a large skillet heat oils over medium-high. Working in batches, cook meatballs 4 minutes each side or until golden brown and cooked through (160°F). Transfer to a plate lined with a paper towel. Cover, keep warm.

Bring a large pot of salted water to boiling. Cook pasta according to package directions; drain. Toss pasta with sauce, top with meatballs, and, if desired, sprinkle with Parmesan cheese. Makes 5 servings.