Saucy Meatball Sliders

1 tablespoon ricotta cheese ¼ cup breadcrumbs 1 16-ounce jar marinara sauce, divided 16 ounces ground beef, divided 8 brioche slider buns ½ tablespoon olive oil 1 egg Kosher salt Black pepper

Preheat oven to 450ºF. In a large bowl, combine ricotta, breadcrumbs, 1½ tablespoons marinara sauce, 1 egg, ½ teaspoon salt, and pepper as desired. Pat beef dry with paper towel. Reserve a small handful of beef on a small plate for making meat sauce; add remainder to bowl with meatball ingredients. Using your hands, mix well, then form into 8 equal meatballs, about 2 inches thick. Place meatballs on a foil-lined baking sheet, spacing apart as much as possible. Bake until slightly browned and cooked through, 15-18 minutes. While meatballs cook, heat ½ tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add reserved beef and cook, breaking up, until browned, about 3 minutes. Add remaining marinara sauce and cook, stirring, until sauce thickens, 3-4 minutes. Season with ⅛ teaspoon salt and pepper as desired. Remove pan from heat. Once cooked, add meatballs to pan with sauce and turn to coat. Discard foil from baking sheet. Slice buns open horizontally, then arrange cut-side up on baking sheet. Toast in oven until lightly golden, 2-3 minutes. Divide bun bottoms between serving plates. Add meatballs, then a generous spoonful of meat sauce, then remaining Parmesan. Finish with bun tops.