How to Make Italian Classic Beef Meatballs
Italian Classic Beef Meatballs. Round, tender, juicy, not dried out and packed with flavor. Mine use ground beef, are light in breadcrumbs, get added fat from ricotta cheese and are seasoned beautifully with red pepper flakes and ground fennel.
Servings: 6 servings
- 2 lbs ground beef (See Note 1)
- 2 eggs
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese shredded
- 1/2 cup Panko breadcrumbs
- 1/4 cup basil chopped
- 1/4 cup parsley chopped
- 1 tbsp fresh oregano chopped
- 2 tsp salt
- 1 tsp ground fennel
- 1/2 tsp red pepper flakes
- 32 oz spaghetti sauce (See Note 2)
Preheat oven to 450°F. Coat bottom of a 13x9" roasting pan with 2 tablespoons of olive oil, set aside.
In a large bowl add the ground beef, eggs, ricotta, parmesan cheese, breadcrumbs, herbs and seasonings. Mix thoroughly by hand.
By hand or scoop, make 24 to 28 meatballs about the size of a golf ball. Stack them tightly in the baking dish so all sides are touching.
Roast for 20 minutes (internal temp should be 165°F). While roasting heat your favorite spaghetti sauce (or gravy). After the 20 minutes pour spaghetti sauce evenly over meatballs and roast another 15 minutes. Serve immediately over your favorite pasta or in a sub sandwich.
Calories: 502kcal | Carbohydrates: 6g | Protein: 33g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 182mg | Sodium: 973mg | Potassium: 519mg | Fiber: 1g | Vitamin A: 590IU | Vitamin C: 3.7mg | Calcium: 158mg | Iron: 4.2mg