Classic Beef Meatballs
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
24 meatballs
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Calories
150 kcal
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Course
Main Course
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Cuisine
Italian
Classic Beef Meatballs
Description
In the Classic Beef Meatballs recipe, a mixture of 80% lean ground beef and ricotta cheese serves as a moist base enriched with eggs and bread crumbs for structure. Parsley, oregano, salt, ground fennel seed, and crushed red pepper add aromatic and mildly spicy notes. The fennel seed imparts a subtle licorice-like warmth that distinguishes the flavor profile.
The meat mixture is hand-mixed carefully to combine all ingredients, then formed into approximately 1.5-inch diameter balls packed firmly to maintain shape. The baking dish is pre-coated with olive oil to prevent sticking and allow browning. Meatballs are arranged closely in rows to cook evenly in the oven at 450°F.
A store-bought or homemade tomato sauce is warmed on the stove and is used for serving, complementing the robust meatballs with moisture and acidity. The recipe encourages serving these meatballs as a hearty main dish or appetizer where the blend of herbs and spices create balanced, flavorful bites.
For those seeking a variation, the recipe suggests substituting ground turkey for beef, keeping preparation identical. It also includes guidance on toasting fennel seeds to enhance their flavor before grinding, which is a key step to unlock the seed’s nutty aroma used in the meatballs.
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef 80% lean
- 1 cup ricotta cheese
- 2 large egg
- 1/2 cup bread crumbs
- 1/4 cup parsley flat-leaf; chopped
- 1 tablespoon oregano or 1 teaspoon dried, chopped leaves
- 1 to 2 teaspoons salt
- 1/4 to 1/2 teaspoon ground fennel seed SEE NOTE*
- 1/4 teaspoon red pepper flakes crushed
- 4 cups tomato sauce store-bought or homemade, classic
Instructions
- Preheat the oven to 450°F (232°C). Drizzle the olive oil in a 9-by-13-inch baking dish and use your hand to slick the entire surface.
- In a large bowl, combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, fennel, and red pepper flakes. Gently 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 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, warm 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 tip the pan to remove the excess grease into the garbage. Pour the tomato sauce over the meatballs and turn to coat. Return the meatballs to the oven and continue roasting for another 15 minutes.
- Serve as desired. Originally published October 28, 2013.
Notes
- To make turkey meatballs, substitute the same amount of ground turkey for the beef but keep all other ingredients the same.
- Toast fennel seeds in a dry skillet over medium heat until fragrant and lightly darkened, then cool and grind them for added flavor.
- Store toasted fennel seeds in an airtight container for future use to maintain their aroma and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 150kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 348mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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