Beef Meatballs

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Beef Meatballs

Beef Meatballs

Beef Meatballs


2 tablespoons olive oil

2 pounds 80 percent lean ground beef

1 cup ricotta cheese

2 large eggs

1/2 cup dried breadcrumbs

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

2 teaspoons coarse salt

1/4 teaspoon crushed red-pepper flakes

1/2 teaspoon ground fennel

4 cups Classic Tomato Sauce


Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.

In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.

Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.

Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.

Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve

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