Ingredients:
2 tablespoons olive oil
2 pounds 80% lean ground beef
1 cup ricotta cheese
2 large eggs
1/2 cup bread crumbs
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 to 2 teaspoons salt
1/4 to 1/2 teaspoon ground fennel seed
1/4 teaspoon crushed red pepper flakes
4 cups classic tomato sauce (store-bought or homemade)
Directions:
Preheat the oven to 450 F.
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.
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.
It is okay that they touch.
Bake until the meatballs are firm and cooked through and a meat thermometer inserted reads 165 F, about 20 to 30 minutes.
While the meatballs are baking, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
When the meatballs are firm and fully cooked, remove 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.
*Ground turkey may be substituted for the beef.