Classic Beef Meatballs

Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.

In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.

Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.

Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.

Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.