Tomato Sauce:

1. Heat olive oil in a pan. Add the garlic and cook for 1 minute

2. Add the tomatoes and seasonings to the pot and stir to combine.

3. Simmer for 15 minutes. When ready add about ¾ Cup water as well so the sauce doesn't get too thick during baking.

4. Enjoy!

Meatballs:

1. Combine the Herb Ricotta mixture and set aside.

2. Heat 1 tablespoon olive oil in a skillet and add the finely diced onion.

3. Soften then add the garlic and cook for 1 more minute. Set aside and let cool.

4. In a large bowl, combine the egg, cream, breadcrumbs, parmesan, parsley, Italian seasoning, mustard powder and ½ Cup of the Herb Ricotta mixture.

5. Add the cooled onions/garlic. Now add the ground beef/pork, salt and pepper.

6. Gently mix until well combined. (Don't overwork the meat or it will become tough).

7. Gently mix until well combined. (Don't overwork the meat or it will become tough).

8. Heat olive oil in a skillet, use enough to cover the meatballs halfway.

9. Brown the meatballs in batches. Remove and set aside.

10. Add ¾ of the tomato sauce to a casserole dish. Add the meatballs and top with the remaining sauce.

11. Cover with foil and bake at 190C/375F for 30 minutes.

12. Remove foil and add dabs of remaining herb ricotta on top. Baked uncovered for 15 more minutes.