Step 1

Preheat the oven to 450F. Drizzle the olive oil into a 9×13-inch baking dish and evenly coat the entire surface. Set aside.

Step 2

Combine the ground beef, ricotta, eggs, bread crumbs, parsley, garlic, oregano, salt, and fennel in a large mixing bowl. Mix by hand until well-combined.

Step 3

Roll the mixture into round, golf ball-size meatballs (about 1 ½ inches), making sure to pack the meat firmly. A medium cookie scoop works well.

Step 4

Place the balls in the prepared baking dish. The meatballs should be touching one another.

Step 5

Bake for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 160F.

Step 6

While the meatballs are roasting, heat the tomato sauce in a small saucepan over mediu heat, stirring often.

Step 7

When the meatballs are firm and fully cooked, remove from the oven.

Step 8

Drain the excess grease from the pan.

Step 9

Pour the marinara over meatballs.

Step 10

Return the meatballs to the oven, and continue cooking for another 10-15 minutes.