• Start by heating 2 tablespoons of olive oil in a skillet on medium heat. Add the minced onion and sauté for around 5 minutes until it becomes soft and translucent. Incorporate the garlic, then turn off the heat and transfer this mix to a large mixing bowl.

For Meatballs:

• In the same bowl, mix together the ground beef, ricotta cheese, chopped parsley, beaten egg, kosher salt, black pepper, and cayenne. Carefully combine. Then, fold in the breadcrumbs until fully incorporated.
• Shape the mixture into about 1-inch meatballs by rolling roughly 2 tablespoons of the mixture for each. Continue until all the mixture is formed into meatballs. In the skillet, add the remaining 2 tablespoons of olive oil and heat. Brown the meatballs on all sides, working in batches if necessary, for around 5 minutes per batch. If needed, use a paper towel with tongs to absorb any excess grease.

For Sauce:

• Pour the marinara sauce and water over the meatballs, stirring gently to ensure they are coated. Bring the sauce to a simmer, then lower the heat to medium-low. Allow it to simmer uncovered for about 30 minutes, stirring occasionally, until the meatballs are cooked through and tender.