In a large bowl add the ricotta and panko breadcrumbs. Add a pinch of salt and pepper and mix well. Set aside.
Heat the oil in a skillet over medium heat and add the onions. Cook until softened and add the garlic. Stir and cook for about a minute and turn off heat. Let cool for a few minutes.
Add the ground meat, eggs, onion mixture, cheese, and herbs to the bowl.
Mix using your hands until just combined.
Scoop out a tiny bit and cook in a bit of oil in a frying pan to test seasoning and adjust.
Using a cooking scoop, scoop out 2 inch meatballs onto a parchment lined baking sheet.
Bake for 10 minutes, flip, and bake for another 10 minutes until browned.
Serve the meatballs with the sauce —you can simmer them in the sauce or spoon the sauce overtop, whichever you prefer.
Notes
Storing leftovers: Leftovers can be stored in the fridge for several days.