Skip the usual choice of spaghetti and serve this rich, hearty meatball dish on its own.

Serves 6


  • 2 pounds ground beef, 80 percent lean
  • 2 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. ground fennel seed
  • 1/2 cup dried bread crumbs
  • 1/4 cup parsley, chopped
  • 1 Tbsp. fresh oregano (or 1 tsp. dried)
  • 1 cup fresh ricotta cheese
  • 2 eggs


Active Time: 20 minutes
Total Time: 45 minutes

Preheat oven to 450°. Mix all ingredients in a large bowl and stir until combined.

Grease a 9 x 13 baking dish. Roll mixture into golf-ball-size meatballs, packing them firmly (wet hands to prevent meat from sticking; alternatively, you can use an ice cream scoop). Place meatballs in baking dish in even rows so they're touching.

Bake until meatballs are cooked through, about 20 minutes. Let rest 5 minutes, then serve.

Keep Reading: How to make the perfect meatballs

More Meatball Recipes (Plus What to Serve on the Side)


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