Classic Beef Meatballs

Step 1: Combine all the ground beef, garlic, ricotta, eggs, bread crumbs, parsley, oregano, salt, fennel, and red pepper flakes in a large bowl and mix by hand until everything is thoroughly incorporated.

Step 2: Cover and place in refrigerator for 24-48 hours.

Step 3: Preheat the oven to 450°F (232°C).

Step 4: Drizzle a few tablespoons of olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface.

Step 5: Roll the mixture into round, 24 golf ball-size meatballs (about 1 1/2 inches in diameter), 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.

Step 6: Bake until the meatballs are firm and cooked through and a meat thermometer inserted into the center of a meatball reads 165°F (74°C), 20 to 30 minutes.

Step 7: While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.

Step 8: 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 and turn to coat. Return the meatballs to the oven and continue roasting for another 15 minutes. Serve.