1. In a large bowl, mix ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper. Form into golf ball-sized meatballs.
2. Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 4-5 minutes.
3. Remove meatballs from the skillet and set aside. In the same skillet, pour in the tomato sauce and bring to a simmer.
4. Return the meatballs to the skillet, cover, and cook on low heat for 20-25 minutes until fully cooked.
5. Spoon dollops of ricotta over the meatballs and let it warm through for 2-3 minutes. Garnish with fresh parsley and serve hot.