Classic Beef Meatballs

2 tablespoons ( 30 ml) olive oil 2 pounds ( 900 g) 80- per- cent lean ground beef 1 cup ( 250 ml) ricotta cheese 2 large eggs ½ cup ( 125 ml) breadcrumbs ¼ cup ( 60 ml) fresh parsley, chopped 1 tablespoon ( 15 ml) fresh oregano leaves, chopped, or 1 teaspoon ( 5 ml) dried 1 teaspoon ( 5 ml) salt ¼ teaspoon ( 1 ml) crushed red pepper flakes ½ teaspoon ( 2 ml) ground fennel 4 cups ( 1 L) Classic Tomato Sauce ( see accompanying recipe) Preheat oven to 425 F ( 220 C). Drizzle oil into a 9- by 13- inch ( 23- by 33- cm) baking dish and use your hand to evenly coat the entire surface; set aside. In a large mixing bowl, combine ground beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red pepper flakes and fennel; mix by hand until thoroughly incorporated. Roll mixture into round, golf ball- size meatballs ( about 1 ½ inches, 4 cm), making sure to pack the meat firmly. Place the balls in 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. Bake 20 minutes, or until meatballs are firm and cooked through. A meat thermometer inserted into the centre of a meatball should read 165 F ( 74 C). While meatballs are roasting, heat tomato sauce in a small saucepan over medium- high heat, stirring often. When meatballs are firm and fully cooked, remove from oven and drain excess fat from the pan. Pour tomato sauce over top and return meatballs to oven to roast another 15 minutes. Makes about 24 large meatballs