In a large mixing bowl, gently combine the ground beef, Parmesan cheese, egg, onion, garlic, parsley, onion powder, garlic powder, dried Italian seasoning along with a pinch of salt and pepper. Mix until just combined.

Shape the mixture into 1 to 1.5-inch meatballs and set aside. Heat a tablespoon of oil in a skillet; brown the meatballs in batches for about 5-7 minutes.

In the same skillet, sauté remaining minced garlic for 30 seconds, then add marinara sauce and warm through, seasoning with salt and pepper.

Preheat the oven to 375°F (190°C). Grease a baking dish and spread half of the marinara sauce at the bottom.

Dot the ricotta cheese over the marinara, place the meatballs on top, then spoon remaining marinara over them.

Sprinkle mozzarella and remaining Parmesan cheese over the casserole.

Bake for 25-35 minutes until melted and golden. Tent with foil if needed.

Allow to rest for 5-10 minutes before serving and garnish with fresh basil.