Step 1

For the Meatballs: Preheat the oven to 450F

Step 2

Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface

Step 3

Set aside

Step 4

Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated

Step 5

Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly

Step 6

Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid

Step 7

The meatballs should be touching one another

Step 8

Roast for 20 minutes, or until the meatballs are firm and cooked through

Step 9

A meat thermometer inserted into the center of a meatball should read 165F

Step 10

While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often

Step 11

When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan

Step 12

Pour the tomato sauce over them

Step 13

Return the meatballs to the oven and continue roasting for another 15 minutes

Step 14

For the Classic Tomato Sauce: Heat the olive oil in a large pot over medium heat

Step 15

Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes

Step 16

Add the tomato paste and continue cooking for 5 minutes

Step 17

Add the tomatoes and stir constantly until the sauce begins to boil

Step 18

Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning

Step 19

Taste and season with additional salt, if desired

Step 20

Remove the bay leaf before serving