Beef Meatballs Recipe

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Beef Meatballs

virginia duncan


I got this recipe from The Meatball Shop Cookbook. My husband can't do tomatoes very much and combined this with the Parmasen sauce and it was wonderful.

★★★★★ 1 vote
2 dozen
15 Min
45 Min


2 Tbsp
olive oil
2 lb
80% lean ground beef
1 c
ricotta cheese
2 large
1/2 c
bread crumbs
1/4 c
fresh chopped parsley
1 Tbsp
chopped fresh oregano or 1 teaspoon dried
2 tsp
1/4 tsp
crushed red pepper flakes
1/2 tsp
ground fennel


1Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large bowl and mix by hand.
2Roll the mixture into round, golf ball-size meatballs, about 1 1/2 inch. Make sure to pack the meat firmly. Place in baking dish, carefully line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
3Bake at 350 for about 45 minutes, or until they are firm and cooked through. A meat thermometer inserted into the center should read 165.
4When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour your sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy