Spread the meat on the bottom of a large bowl and up the sides a little, so you can distribute the seasoning evenly. Sprinkle quite generously with kosher salt (about 1 teaspoon) and freshly ground black pepper (about 8 turns).

Add the ricotta, 3/4 cup Parmesan, garlic, shallots, 3/4 cup breadcrumbs and one egg.

Mix thoroughly with your hands until completely combined and the mixture is firm. Do not over mix! If too dry and not sticking together, add a little more beaten egg. If too soft, add 1/4 cup more breadcrumbs.

Coat your hands in a little olive oil, and form 10 - 12 balls, about the size of a large golf ball, a heaping quarter cup. (I make one a bit smaller, so I can taste for seasoning and doneness, before serving the rest.) Set them on a dinner plate.

Heat 2 cups of Fabio's Tomato Sauce in a large saucepan (I love using my dutch oven) over medium heat; drop the meatballs into the sauce and add enough water around the meatballs to allow the sauce to reduce and simmer, but not so much that the sauce is totally liquid. (Start with 1/4 cup and add more as needed.)

Reduce the heat to low; cook for about 10 minutes on one side. Gently turn them over, add a little more water and cook for about another 10 - 15 minutes, depending on how big they are, and if you like them medium-rare (like Fabio), or medium (like us). Carefully use a spoon to cover them with sauce as they simmer. Make sure they aren't sticking to the bottom.

Remove from heat and let rest for 5 minutes. Taste for seasoning.

To serve: Sprinkle with remaining 1/4 cup Parmesan and chopped parsley, if desired (I did it the first time, but didn't miss it the second time), more salt and pepper (if necessary), and a drizzle of high quality olive oil.