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    • 2 lbs Ground beef, 80 percent lean


    • 1/2 tsp Fennel, ground
    • 1/4 cup Flat-leaf parsley, fresh
    • 1 tbsp Oregano, fresh


    • 2 Eggs, large


    • 4 cups Classic tomato sauce

    Baking & Spices

    • 1/4 tsp Red-pepper flakes
    • 2 tsp Salt, coarse

    Oils & Vinegars

    • 2 tbsp Olive oil

    Bread & Baked Goods

    • 1/2 cup Breadcrumbs, dried


    • 1 cup Ricotta cheese

    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."




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