Beef Meatballs (Meatball Shop)

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Pre-Notes

These meatballs freeze well. After baking for 20 minutes, cool meatballs and freeze in a zipper lock freezer bag. Meatballs can be placed in sauce to be reheated.

Ingredients

1. 2 T olive oil
2. 2 lb (80% lean) ground beef
3. 1 c ricotta cheese
4. 2 eggs
5. 1/2 c bread crumbs
6. 1/4 c fresh parsley, chopped
7. 1 T fresh oregano, chopped, or 1 t dried
8. 1 1/2 t salt
9. 1/4 t crushed red pepper flakes
10. 1/2 t ground fennel
11. 4 c Classic Tomato Sauce

Instructions

1. Preheat oven to 450°F.
2. Drizzle the olive oil into a 9x13 inch baking dish and use your hand to evenly coat the entire surface. Set aside.
3. 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.
4. Roll the mixture into round, golf ball-sized meatballs (about 1 1/2 in), making sure to pack the meat firmly.
5. 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. The meatballs should be touching each other.
6. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
7. While meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
8. When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan.
9. Pour the tomato sauce over the meatballs.
10. Return the meatballs to the oven and continue roasting for another 15 minutes.
11. Atlernately place the meatballs in the pot of tomato sauce and serve over pasta. (If using as a sauce for pasta use the full 7 cups the recipe makes.)

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