MAKING MEATBALLS

1. In a small bowl, rip the two slices of white bread into small pieces. Cover with half a cup of milk, and let this stand while you make the ricotta mixture.
2. In a large bowl, add in your 1 cup of ricotta cheese, 1 egg, 1/2 cup parmesan, 1 tablespoon of House Seasoning, 2 teaspoons Italian Seasoning, and 1 teaspoon Oregano. Mix all of these together.
3. Add in your soaked bread pieces, and your 1.5 pounds of ground beef.
4. Mix together until evenly combined.
5. Portion out golf ball sized meatballs using your hands.
6. Add 1 inch of olive oil to a skillet, and bring to 350˚ over a medium-high heat stovetop.
7. Gently lay each meatball into the skillet and brown on both sides. About 4-5 minutes per side.
8. Remove the meatballs from the oil, and discard the oil, except for 1 tablespoon.
9. Saute the diced onion until soft.
10. Add in your 1/4 teaspoon red pepper flakes, and 2-3 minced garlic cloves. Allow these to cook until fragrant, about 30 seconds.
11. Pour in one jar of marinara, and use the 1/2 cup of heavy cream to get every last drop of sauce out.
12. Pour this cream mixture into your sauce, and stir to combine.
13. Add your meatballs back into the sauce and simmer over low heat for 10-15 minutes.
14. Top with dollops of Boursin cheese, the 3 tablespoons of Parmesan, and 8 oucnes of shredded mozzarella.
15. Broil for 3-4 minutes, or until golden brown and bubbly on top. Watch carefully!
16. Serve with garlic bread for a delicious meal!