Classic Beef Meatballs
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Olive Oil910 g
Lean Ground Beef (80%)1 cup
Ricotta Cheese2 large
Egg1 cup
Bread Crumb1 cup
Parsley (chopped fresh)1 tbsp
Oregano (chopped fresh)2 tsps
Salt1 tsp
Fennel (ground)Directions:
1
Preheat the oven to 450°F
2
Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface
3
Set aside
4
Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated
5
Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly
6
Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid
7
The meatballs should be touching one another
8
Roast for 20 minutes, or until the meatballs are firm and cooked through
9
A meat thermometer inserted into the center of a meatball should read 165°F
10
While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often
11
When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan
12
Pour the tomato sauce over them
13
Return the meatballs to the oven and continue roasting for another 15 minutes
14
Preheat the oven to 450°F
15
Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface
16
Set aside
17
Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated
18
Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly
19
Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid
20
The meatballs should be touching one another
21
Roast for 20 minutes, or until the meatballs are firm and cooked through
22
A meat thermometer inserted into the center of a meatball should read 165°F
23
While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often
24
When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan
25
Pour the tomato sauce over them
26
Return the meatballs to the oven and continue roasting for another 15 minutes