Sunday was a Football Sunday.

I [unfortunately/unbelieveably/sadly] had to work on Monday, so I wasn’t as carefree as the rest of the crowd, but I still let myself indulge in a delicious gametime brew, tostitos with salsa, and mmmmmeatballs!

I think I’ve mentioned before how much D and I ❤ going to The Meatball Shop in Manhattan. It’s truly my favorite meal in the city. And that’s saying alot.

The Meatball Shop actually sells a cookbook with their amazing recipes in it too! We don’t have it 😦 but we searched the internet far and wide (otherwise known as “googled”) for The Meatball Shops original recipe to bring to the football game festivities. Turns out Rachel Ray made a version of it on her website so we took it and ran.  Pretty pretty please please, with marinara sauce on top, make these. It doesn’t need to be for football.

The Meatball Shop’s Original Meatballs (adapted from this recipe)

For the meatballs:

  • 2 T olive oil
  • 2 lbs 80% lean ground beef (we actually used a combination of freshly ground veal, lamb, and beef)
  • 1 C ricotta cheese (I used FF)
  • 2 large eggs
  • 1/2 C breadcrumbs
  • 1/2 C fresh chopped parsley
  • 1 T fresh oregano or 1 t dried oregano
  • 2 t salt
  • 1/2 t crushed red pepper flakes
  • 1/2 t ground fennel
  • 4 C Classic Tomato Sauce
For the Classic Tomato Sauce:
  • 1/4 C olive oil
  • 1 onion, finely diced
  • 1 bay leaf
  • 1 t fresh oregano or 1/2 t dried oregano
  • 2 garlic cloves freshly chopped
  • 2 t salt
  • 2 T tomato paste
  • 2 26 oz cans of whole plum tomatoes (chopped with their liquid)
For the sauce:
Heat olive oil in large pan on medium heat and add onions, bay leaf, oregano, garlic, and salt. Cook, stirring often, until onions look to be done (~10 minutes)
Add tomato paste and cook for 5 minutes. Add chopped tomatoes and stir until it boils. Turn down the heat and simmer for 1 hour. Stir every 5 minutes or so to prevent burning/sticking. Once done, take out bay leaf (you don’t want your guests eating that!)
For the meatballs:
Preheat oven to 450 degrees. Cover bottom of 9 x 13 in baking dish with olive oil to prevent the meatballs from sticking.
In a really large bowl / sauce pan, combine meat, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red pepper, and fennel. Mix by hand until incorporated together.
Roll mixture into balls the size of golf balls and place in baking dish, next to eachother. You want them to be cozy and touching 🙂
Throw in the oven and roast for 20 minutes.
While roasting, heat up the Classic sauce. After 20 minutes, take meatballs out and pour our excess grease.
Pour classic tomato sauce onto meatballs and roast for another 15 minutes.



4 thoughts on “Meatballs!!

    • I only put in a little fennel because I typically hate that licorice flavor — if you don’t like it I wouldn’t add it. That’s the beauty of meatballs right ?? You can personalize them 🙂 I definitely think they would still be good with chicken or veggies (see above comment).

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