I love this dish Beef meatballs over spinach with garlic and oil INGREDIENTS 2 tablespoons olive oil 2 pounds 80% lean ground beef 1 cup ricotta cheese 2 large eggs 1/2 cup bread crumbs 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh oregano, or 1 teaspoon dried 1 to 2 teaspoons salt 1/4 to 1/2 teaspoon ground fennel seed 1/4 teaspoon crushed red pepper flakes 4 cups classic tomato sauce (store-bought or homemade) DIRECTIONS 1. Preheat the oven to 450°F (232°C). Drizzle the olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. 2. Combine the ground beef, 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. 3. Roll the mixture into round, 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. 4. Roast 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. Let the meatballs cool before slicing Cut into slices then broil until slightly crispy Serve over sautéed spinach
Posted on: Thu, 04 Sep 2014 13:29:36 +0000