These are a super easy basic meatball that you can use with pasta, in a sandwich, or just on their own. The ricotta gives them a creamy, soft, moist texture that you just won’t be able to get enough of. These are our go to meatball for most recipes… now we use all beef this time - but you can mix it up with pork, veal, or a mixture of whatever you want… even ground chicken or turkey.
Makes about 1 dozen 1½” balls
Ingredients:
1 Tbsp (15 mL) olive oil
1 Lb (500g) ground beef
½ cup (125 mL) ricotta cheese
1 large egg
¼ cup (60 mL) bread crumbs
2 Tbsp (30 mL) chopped fresh parsley
½ tsp (2 mL) oregano
1 tsp (5 mL) salt
¼ tsp (1 mL) crushed red pepper flakes
¼ tsp (1 mL) ground fennel
2 cups (500 mL) your favourite tomato sauce
Method:
Preheat the oven to 450°F (230ºC)
Coat an 8”x8” baking dish with olive oil.
Set aside.
Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and thoroughly mix by hand.
Scoop out the mixture and firmly pack / roll into golf ball-size meatballs (about 1 1/2 inches).
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 - the middle of the meatballs should read 165°F.
While the meatballs are baking, heat the tomato sauce in a small saucepan over medium-high heat.
When the meatballs are fully cooked, remove them from the oven and drain any excess grease from the baking dish.
Pour the tomato sauce over, and return the meatballs to the oven; continue baking for another 15 minutes.
