Prep: 1. Preheat the oven to 450. Drizzle the olive oil into a 9×13-inch baking dish. 2. Chop parsley and oregano. Make: 1. Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, and red pepper flakes. 2. Roll the mixture into golf ball-size meatballs, packing firmly. Place the balls in the prepared baking dish. The meatballs should be touching one another. 3. Roast for 20 minutes, or until the meatballs are firm and cooked through. 4. Meanwhile, heat the marinara sauce in a small saucepan over medium-high heat, stirring often. 5. Pour the tomato sauce over the meatballs. Return the meatballs to the oven and continue roasting for another 15 minutes.
These are great with the marinara sauce from the Gatheredtable Recipe Library. They also freeze extremely well - put serving sized portions into freezer bags, sauce and all. To re-heat, gently defrost in the microwave or on the stove top.