• Preheat the oven to 400 degrees F.
• Whisk the ricotta cheese, egg and garlic together in a large bowl until combined and somewhat smooth. Add in the ground beef, parmesan, fresh herbs, breadcrumbs, garlic powder, dried basil and a big pinch of salt and pepper.
• Stir the mixture together until just combined, using your hands to bring it together as needed.
• Wet your hands slightly and roll the mixture into meatballs that are 1 to 2 inches in diameter.
• Heat the oil in a large oven-safe pot or skillet over medium heat. Add the meatballs and brown on all sides - let them get golden and dark all around.
• Transfer the meatballs to a plate. Deglaze the pan with the chicken stock, loosening up the brown flavor bits on the bottom of the pan. Add in the marinara sauce.
• Transfer the meatballs back into the sauce. Drizzle with pesto. Pull apart the balls of burrata cheese and nestle them into the pan.
• Bake for 15 to 20 minutes, until the cheese is bubbly and melty. Serve with buttery garlic toasts.

buttery garlic toasts

• Make the toasts while the meatballs are in the oven. Melt the butter in a skillet over medium heat. Add the garlic. Add as many baguette slides in a single layer as you can. Cook until golden and toasty. Flip and sprinkle with salt. Cook until the other side is golden and toasty too. Serve with the meatballs!