In a mixing bowl, combine ground beef, ricotta, half the panko (reserve remaining for breadcrumbs), mayonnaise, garlic salt, and 1/4 tsp. pepper. Form mixture into 16 evenly-sized meatballs.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add meatballs to hot pan and roll occasionally until browned all over, 4-6 minutes.

Drain any excess liquid and reduce heat to medium-low.

Meatballs will finish cooking in a later step.

While meatballs brown, continue recipe.

Line a plate with a paper towel.

Place a medium non-stick pan over medium heat.

Add remaining panko and pesto to hot pan. Stir constantly until panko is toasted and golden-brown, 1-2 minutes.

Remove from burner.

Transfer to towel-lined plate.

Add tomato sauce, Italian seasoning, and 1/4 tsp. salt to hot pan with meatballs. Stir constantly until combined. Cover and bring to a simmer.

Once simmering, cook covered until meatballs reach a minimum internal temperature of 160 degrees, 5-7 minutes, flipping meatballs once halfway through.

Transfer meatballs to another plate and tent with foil, keeping sauce in pan over medium heat.

Add pasta to hot pan with sauce.

Stir often until pasta is coated and heated through, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping pasta with meatballs and garnishing with shredded cheese and pesto breadcrumbs. Bon appétit!