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Classic Beef Meatballs

Craving classic beef meatballs but don't want to wait? These juicy, flavorsome beauties are quick to make and never disappoint and can be served any way that you like.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 24 meatballs
Calories: 150 kcal
Course: Main Course
Cuisine: Italian

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 flat-leaf parsley leaves
  • 1 tablespoon chopped oregano leaves or 1 teaspoon dried
  • 1 to 2 teaspoons salt
  • 1/4 to 1/2 teaspoon ground fennel seed SEE NOTE*
  • 1/4 teaspoon crushed red pepper flakes
  • 4 cups classic tomato sauce (store-bought or homemade)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. While the meatballs are roasting, warm the tomato sauce in a small saucepan over medium-high heat, stirring often.
  6. 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. 
  7. Serve as desired. Originally published October 28, 2013.

Notes

  • Turkey Meatball Variation
  • Substitute the same amount of ground turkey for the beef. That’s it. Everything else remains the same.
  •  
  • Toasting Fennel Seeds
  • To toast fennel seeds to unlock their warm, nutty flavor:
  • Heat a small, dry skillet over medium heat and add a thin layer of seeds. Toast for a few minutes, shaking the pan often, until fragrant and slightly darkened.
  • Remove the seeds from the pan immediately and let cool completely.
  • Grind enough for this recipe. Store the rest of the toasted seeds in an airtight container.
  • Heat a small, dry skillet over medium heat and add a thin layer of seeds. Toast for a few minutes, shaking the pan often, until fragrant and slightly darkened.
  • Remove the seeds from the pan immediately and let cool completely.
  • Grind enough for this recipe. Store the rest of the toasted seeds in an airtight container.

Nutrition Information

Serving 1meatball Calories 150kcal (8%) Carbohydrates 4g (1%) Protein 9g (18%) Fat 11g (17%) Saturated Fat 4g (20%) Monounsaturated Fat 5g Trans Fat 0.5g Cholesterol 48mg (16%) Sodium 348mg (15%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 24meatballs

Amount Per Serving

Calories 150

% 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.