• Preheat oven to 400°F. Line 9-X13-inch (23X33 cm) baking sheet with parchment paper.

Meatballs

• In large bowl, combine ground beef, Parmesan, bread crumbs, egg, garlic powder, onion powder, oregano, salt and pepper. Mix until everything is just combined. (Don't overmix or meatballs will be too dense.)
• Evenly shape mixture into 8 meatballs, each about 2-inches (5 cm) wide. Arrange on prepared baking sheet and bake for 10 minutes. Flip and bake until golden all over, about 10 minutes. Set aside and reduce oven temperature to 350°F.

Vodka Sauce

• While meatballs are cooking, heat 1 tbsp of the butter and the olive oil in medium saucepan over medium heat. When butter melts and begins to foam, add shallot and garlic. Cook, stirring occasionally, until soft, 5 to 6 minutes.
• Stir in tomato paste and cook, stirring, until deeply caramelized, 6 to 7 minutes. Pour in vodka and use spoon to scrape up browned bits from bottom of pan. Allow alcohol to cook off, 2 to 3 minutes.
• Add cream, Parmesan and remaining 1 tbsp butter. Season with good pinch of salt and a couple cracks of pepper. Bring sauce to a simmer and cook until it has thickened enough to cling to meatballs, 20 to 25 minutes. Remove pan from heat and set aside.

Whipped Ricotta

• In food processor or blender, combine ricotta, olive oil, honey, pinch of salt and couple cracks of pepper. Process until smooth, about 25 seconds.

To Serve

• Lay baguette slices in single layer on baking sheet. Drizzle with olive oil and toast until golden brown, 10 to 12 minutes. Set aside.
• In large bowl, gently toss meatballs and sauce to coat.
• Use back of spoon to evenly spread whipped ricotta over bottom of large serving platter. Place sauced meatballs in centre of platter, top with any remaining sauce and sprinkle with basil, Parmesan and a couple cracks of pepper. Drizzle everything with olive oil and serve with toasted baguette slices.