Everyday Meatballs

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 overpower flavor of a sharper cheese. These are quick to prepare and baking rather than frying makes this a fast comfort food even during the busiest of weeks.

1 tablespoon olive oil

1 pound 80%-90% lean ground beef (grass-fed)

½ cup ricotta cheese

1 large egg

¼ bread crumbs

2 tablespoons chopped fresh parsley

½ tablespoon chopped fresh oregano (or dried)

1 teaspoon kosher salt

¼ teaspoon crushed red pepper flakes

¼ teaspoon ground fennel

2 cups tomato sauce (or favorite red sauce-(we like Mezzetta brand tomato basil tomato sauce)

Preheat the over to 450°F. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface, then set aside.

Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, golf-ball size meatballs (about 1½ inches), packing the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should touch one another.

Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.

While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat stirring often.

When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.

Tip: Don't be shy about mixing the meat mixture with your hands. It takes a few minutes to work the mixture together until homogeneous. Your hands are the best tools for this. Don't bake the meatballs without first allowing them to chill for 15 to 20 minutes; this helps them hold their shape. And after baking, let the meatballs rest for about 10 minutes before adding them to the sauce; if the timing is off and the sauce is ready before the meatballs have rested, simply remove the pot from the heat and let it wait. Tip: Don't be shy about mixing the meat mixture with your hands. It takes a few minutes to work the mixture together until homogeneous. Your hands are the best tools for this. Don't bake the meatballs without first allowing them to chill for 15 to 20 minutes; this helps them hold their shape. And after baking, let the meatballs rest for about 10 minutes before adding them to the sauce; if the timing is off and the sauce is ready before the meatballs have rested, simply remove the pot from the heat and let it wait.

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