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. <br /> <br />Makes about 1 dozen 1½” balls <br /> <br />Ingredients: <br />1 Tbsp (15 mL) olive oil <br />1 Lb (500g) ground beef <br />½ cup (125 mL) ricotta cheese <br />1 large egg <br />¼ cup (60 mL) bread crumbs <br />2 Tbsp (30 mL) chopped fresh parsley <br />½ tsp (2 mL) oregano <br />1 tsp (5 mL) salt <br />¼ tsp (1 mL) crushed red pepper flakes <br />¼ tsp (1 mL) ground fennel <br />2 cups (500 mL) your favourite tomato sauce <br /> <br />Method: <br />Preheat the oven to 450°F (230ºC) <br /> <br />Coat an 8”x8” baking dish with olive oil. <br />Set aside. <br />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. <br />Scoop out the mixture and firmly pack / roll into golf ball-size meatballs (about 1 1/2 inches). <br />Place the balls in the prepared baking dish, the meatballs should be touching one another. <br />Bake for 20 minutes, or until the meatballs are firm and cooked through - the middle of the meatballs should read 165°F. <br />While the meatballs are baking, heat the tomato sauce in a small saucepan over medium-high heat. <br />When the meatballs are fully cooked, remove them from the oven and drain any excess grease from the baking dish. <br />Pour the tomato sauce over, and return the meatballs to the oven; continue baking for another 15 minutes.
