Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons olive oil
  • 2 pounds 80% lean ground beef
  • 1 cup part-skim ricotta cheese
  • 2 large eggs
  • 1/2 cup Italian bread crumbs
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried sweet basil
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground fennel
  • 4 cups marinara sauce

Instruction

  • Preheat the oven to 450F. Drizzle the olive oil into a 9×13-inch baking dish and evenly coat the entire surface. Set aside.
  • Combine the ground beef, ricotta, eggs, bread crumbs, parsley, garlic, oregano, salt, and fennel in a large mixing bowl. Mix by hand until well-combined.
  • Roll the mixture into round, golf ball-size meatballs (about 1 ½ inches), making sure to pack the meat firmly. A medium cookie scoop works well.
  • Place the balls in the prepared baking dish. The meatballs should be touching one another.
  • Bake for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 160F.
  • While the meatballs are roasting, heat the tomato sauce in a small saucepan over mediu heat, stirring often.
  • When the meatballs are firm and fully cooked, remove from the oven.
  • Drain the excess grease from the pan.
  • Pour the marinara over meatballs.
  • Return the meatballs to the oven, and continue cooking for another 10-15 minutes.