LC On Top Of Spaghetti… Note
Remember that little ditty about somebody’s meatballs that some poor hungry soul lost when somebody sneezed? Well, there’s more ways to serve your meatballs than over pasta. Like in a sandwich. Or on pizza. Or, well, you tell us.
Classic Beef Meatballs
- Quick Glance
- 25 M
- 1 H
- Makes about 2 dozen
Preheat the oven to 450°F (232°C). Drizzle the olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface.
Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, fennel, and red pepper flakes in a large bowl and mix by hand until everything is thoroughly incorporated.
Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches in diameter), making sure to pack the meat firmly. 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 one another.
Roast until the meatballs are firm and cooked through and a meat thermometer inserted into the center of a meatball reads 165°F (74°C), 20 to 30 minutes.
While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them and turn to coat. Return the meatballs to the oven and continue roasting for another 15 minutes. Serve as desired.
Turkey Meatball Variation
Substitute ground turkey for the beef. That’s it. Everything else remains the same.