The Meatball Shops Classic Beef Meatballs Recipes

CLASSIC BEEF MEATBALLS

Steps:

• Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. 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 1 1/2 inches), making sure to pack 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 be touching 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.

CLASSIC BEEF MEATBALLS

Steps:

• 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.
• 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.

THE MEATBALL SHOP'S CLASSIC BEEF MEATBALLS

Steps:

• For the Meatballs: Preheat the oven to 450F
• Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface
• 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 1 1/2 inches), making sure to pack 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 be touching 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 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 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
• For the Classic Tomato Sauce: Heat the olive oil in a large pot over medium heat
• Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes
• Add the tomato paste and continue cooking for 5 minutes
• Add the tomatoes and stir constantly until the sauce begins to boil
• Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning
• Taste and season with additional salt, if desired
• Remove the bay leaf before serving

MEATBALL SHOP CLASSIC MEATBALL

Steps:

• For the Meatballs: Preheat the oven to 450F. Drizzle the olive oil into a 913-inch baking dish and use your hand to evenly coat the entire surface. 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 1 1/2 inches), making sure to pack 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 be touching 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 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 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. For the Classic Tomato Sauce: Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes. Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving. - See more at: http://www.rachaelrayshow.com/recipe/13553_The_Meatball_Shop_s_Classic_Beef_Meatballs/#sthash.ZevcX4t8.dpuf

CLASSIC BEEF MEATBALLS

Steps:

• 1. Preheat oven to 450 degrees F. Drizzle the olive oil into a 9x13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• 2. 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.
• 3. 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, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• 4. 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 degrees F.
• 5. While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
• 6. 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.
• 7. *CLASSIC TOMATO SAUCE:
• 8. Heat olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook,stirring often, until the onions are soft and ranslucent, about 10 minutes.
• 9. Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat ad simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf befoe serving.