The Ultimate Meatball

By amaliana

"During the past decade, Daniel Holzman has cooked at top restaurants all along the West Coast-from the San Francisco osteria SPQR to the Los Angeles locavore heaven Axe-but for his New York eatery, the Meatball Shop, he has focused his considerable skills on the red-sauce favorite. If you're in the mood for old-school comfort food, prepare to be awed. themeatballshop.com"

Ingredients

• 2 lb ground beef chuck
• 1/4 cup finely chopped prosciutto
• 1 Tbsp kosher salt
• 1 to 1 1/2 tsp hot red-pepper flakes
• 1 Tbsp ground fennel seed
• 1 Tbsp fresh oregano leaves
• 1/2 cup chopped parsley
• 1/2 cup fresh or boxed bread crumbs
• 1/2 cup ricotta cheese
• 2 extra-large eggs, lightly beaten
• a splash of olive oil

Preparation

Step 1

Preheat oven to 450F. In a bowl, gently mix all the ingredients with your hands until thoroughly combined. Roll the mixture into tight golf-ball-size spheres, about 2 tablespoons each. Lightly oil a shallow baking pan or an ovenproof skillet, add the meatballs, and roast without turning until just cooked through, about 15 minutes.