Classic Beef Meatballs

155 Ratings
  • 5 53
  • 4 52
  • 3 28
  • 2 20
  • 1 2

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."

The Martha Stewart Show, November 2011

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 2 dozen 1 1/2-inch meatballs
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Ingredients

Directions

  • Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.

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  • In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.

  • Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.

  • Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.

  • Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.

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Reviews (13)

155 Ratings
  • 5 53
  • 4 52
  • 3 28
  • 2 20
  • 1 2
Martha Stewart Member
11/07/2014
I ADORED this recipe, and so did my family and my boyfriend. I made this after a long day at work (and didn't plan ahead, unfortunately), so I did not have time to make the Classic Tomato Sauce. BUT it turned out perfect with a quick marinara I just tossed together! Thanks for the wonderful recipe! I even featured it on my blog; it was that good...and of course, I credited :) blog: floatingendless.blogspot.com
Martha Stewart Member
03/11/2014
I am a meatball lover and these are my favorite. I was skeptical about making meatballs without using Parmesan cheese (have never used ricotta before in a meatball recipe) but these did not disappoint! My husband's favorite as well. I used half beef and half ground pork and followed the recipe to a T. They were PERFECT! any meatball lover out there should try this recipe guaranteed to become a favorite:-)
Martha Stewart Member
02/02/2014
I followed the recipe in the book and viewed the video. I thought they were dry and could have been more spicy. These are not the Italian meatballs from my childhood. Maybe frying vs roasting has to do with the bland taste?
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Martha Stewart Member
04/14/2013
Very good. Some changes I'd make are... Less salt and make sure you use VERY lean hamburger. I did not on my first try and they are a tad bit greasy for my liking. Also... I made my meat balls about the size of tennis balls and it took them 30 minutes to bake. Otherwise, very good!!!!!
Martha Stewart Member
03/10/2013
sOOOOOOOOOOOOOOO GOOD. BETTER THAN MY BEST THAT I ALWAYS THOUGHT WERE THE BEST.
Martha Stewart Member
06/01/2012
Excellent Recipe, Tripled Recipe, and they were a big hit at a potluck dinner. Thank you!
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Martha Stewart Member
02/21/2012
On the segment, they said they roast the meatballs for 17 minutes at 450°, remove them from the oven and cover them with sauce, and then return them to the oven for another 15-20 minutes.
Martha Stewart Member
11/21/2011
Fantastic! My picky 3 year old gobbled it right up. I'm not the best cook, but this was tres easy!!! I put in oven for 15 minutes as recipe doesn't give cook time
Martha Stewart Member
11/15/2011
Flavor of love with this recipe! I made it for a get together here at my home and everyone cleaned their plates! I can't wait to make it again :9
Martha Stewart Member
11/08/2011
Really, no guideline on how long to cook these other than an internal temperature!
Martha Stewart Member
11/05/2011
I have to say this recipe makes me a little sad. I thought my marinara and meatballs were the best, but these are knockout! Even though I roasted them a little too long past the suggested 165 degrees, they still came out light fluffy and flavorful. I was never able to duplicate the aroma and taste of my Italian grandmothers sauce until I tried this recipe. I had flashbacks to when I was at my grandmothers for Sunday Supper with the whole family. I think using the fresh oregano is key.
Martha Stewart Member
11/03/2011
I cannot believe how good these were! I watched it this morning, ran to the store to grab the items I didn't have made it with a FEW minor changes and walll la ! I made a salad, and I made my homemade french garlic bread---- whoieeee it was delish!
Martha Stewart Member
11/03/2011
These are delicious! I, however, use one pound of lean beef combined with one pound of merguez (spicy sausage) or sweet italian sausage) to make the meatballs even more flavorful!
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