Baked Meatball

• Meat

  • 2 lb 80%-lean ground beef, lean

• Produce

  • 1/2 tsp Fennel, ground
  • 2 cloves Garlic
  • 1 tsp Oregano, dried
  • 1/4 cup Parsley, fresh
  • 1/2 tsp Sweet basil, dried

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 4 cup Marinara sauce

• Baking & Spices

  • 2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Italian bread crumbs

• Dairy

  • 1 cup Ricotta cheese, part skim

Found on ihearteating.com

Description

Directions

• Preheat the oven to 450Drizzle the olive oil into a 9×13-inch baking dish and evenly coat the entire surface. Set aside.
• Combine the ground beef, ricotta, eggs, bread crumbs, parsley, garlic, oregano, salt, and fennel in a large mixing bowl. Mix by hand until well-combined.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
• Place the balls in the prepared baking dish. The meatballs should be touching one another.
• Bake for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165F.
• 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 from the oven.
• Drain the excess grease from the pan.
• Pour the marinara over meatballs.
• Return the meatballs to the oven, and continue cooking for another 10-15 minutes.