Lunch: Beef Meatballs

These classic beef meatballs will taste great simmered in your favorite marinara sauce or tossed in store-bought pesto.

Ingredients

2 lb. ground chicken beef (80 percent lean)
2 tsp. salt
1/4 tsp. red pepper flakes
1/2 tsp. ground fennel seed
1/2 c. dried bread crumbs
1/4 c. Parsley
1 tbsp. fresh oregano (or 1 teaspoon. dried)
1 c. fresh ricotta cheese
2 eggs

Instructions

Preheat oven to 450 °. Mix all ingredients in a large bowl and stir until combined.
Grease a 9 ” x 13 ” baking dish. Roll mixture into golf-ball-size meatballs, packing them firmly (wet hands to prevent meat from sticking; alternatively, you can use an ice cream scoop). Place meatballs in baking dish in even rows so they’re touching.
Bake until meatballs are cooked through, about 14 minutes for chicken and pork and 20 minutes for beef. Let rest 5 minutes, then serve.
To serve: Marinara sauce: Simmer cooked meatballs in your favorite marinara sauce over medium-high heat for about 10 minutes. Pesto: Warm store-bought pesto to room temperature and toss it with your meatballs.

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