Combine ricotta, parsley, Parmesan, breadcrumbs, eggs, garlic, and onion in a medium-sized bowl. Season to taste with salt, pepper, and crushed red pepper flakes.

Add beef and 2 teaspoons of salt and mix.

Once everything is well combined, roll the mixture into 2-inch-diameter balls.

Add olive oil to a large pot and heat over medium.

Working in batches, only brown the meatballs on all sides – they will finish cooking in the sauce.

Remove meatballs and place on plates, where their juice will collect.

Do not wipe out pot.

Using the same pot, add onions and garlic and season with salt and pepper; cook over medium heat, stirring occasionally, for 8-10 minutes, until they’re translucent and tender but not yet browned.

Add anchovies and tomato paste and stir until anchovies melt and the tomato paste begins to caramelize and turn a darker shade of red, which should take 2-3 minutes.

Increase heat to medium-high, add diced and crushed tomatoes, and season with salt and pepper.

Bring to a boil, then add meatballs and the juice that has collected under them.

Reduce the heat to low and simmer uncovered for about 20-30 minutes, until the sauce thickens and the meatballs are cooked through to 160 degrees Fahrenheit, as per a meat thermometer.

Serve alone with crusty bread or over your favorite cooked noodles.