Classic Beef Meatballs

Name: Classic Beef Meatballs
Yield: Makes about 2 dozen 1 1/2-inch meatballs
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 fresh parsley; 1 tablespoon chopped fresh oregano or 1 teaspoon dried; 2 teaspoons salt; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon ground fennel; 4 cups Classic Tomato Sauce (page 56)

January 24, 2012

Here they are—the top sellers at the Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we’re big fans of these stronger cheeses, we prefer ricotta. It’s our secret weapon. The mild and creamy consistency of this fresh cheese gives the meatballs a unique, light texture. Beef has a subtle flavor, and the ricotta is a great way to add fat and moisture to the recipe without the overpowering flavor of a sharper cheese. These are quick to prep, and baking rather than frying makes this a fast comfort food even during the busiest of weeks.

Recipe notes

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