Adapted from: Daniel Holzman and Michael Chernow’s The Meatball Soap Cookbook

Image credit: City Cookin

If you’ve been to New York City lately your friends might have mentioned the Meatball Shop — the place has gained quite a cult following. They made their famous original recipe public in 2011, so it is now pretty easily replicated in your own home.


2 lbs ground beef

2 tablespoons olive oil

1 cup ricotta cheese

2 large eggs

1/2 cup breadcrumbs

1/4 cup chopped, fresh parsley

1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

2 teaspoons salt

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon ground fennel

4 cups of your favorite tomato sauce


Preheat oven to 450°F.

Drizzle and spread olive oil evenly onto a 9×13 inch baking dish.

Combine all ingredients (except sauce) by hand. Roll into firm, golf ball sized meatballs. Place onto baking dish snugly in rows to form a grid, with meatballs touching each other.

Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer should read 165°F.

Drain excess grease from the sheet and pour warm tomato sauce over meatballs, returning to the oven for another 15 minutes.