• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."

• 2 tablespoons olive oil
• 2 pounds 80 percent lean ground beef
• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup dried breadcrumbs
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
• 2 teaspoons coarse salt
• 1/4 teaspoon crushed red-pepper flakes
• 1/2 teaspoon ground fennel
• 4 cups Classic Tomato Sauce

Click Here For Step-By-Step Instructions