JENNY'S SPAGHETTI AND MEATBALLS

Meatballs: Stir together cheese, breadcrumbs, egg yolk, parsley, garlic, salt and pepper. Add beef and, using hands, mix until well combined. Divide mixture into 16 portions and roll each gently into a meatball. Heat oil in large deep skillet or saucepan over medium heat. Add meatballs in a single layer and brown all over. Add pasta sauce and bring to a gentle simmer. Partially cover and simmer gently for about 15 minutes or until meatballs reach 160°F when tested with a thermometer. Remove meatballs with a slotted spoon to a serving dish; keep warm. Add Pecorino cheese to sauce and stir until melted. Meanwhile, cook spaghetti in large pot of boiling salted water for about 9 minutes or until al dente. Drain and add spaghetti to sauce and toss well to coat. Stir ricotta and cream together until smooth. Serve spaghetti in shallow bowls and dollop with ricotta mixture. Top with meatballs to serve. Sprinkle with more cheese and basil, if using, to serve.