2- 28oz cans crushed tomatoes
1- 28 oz can diced tomatoes
2 large onions, diced
4 cloves garlic, minced
1 bay leaf
1 stick butter, room temperature
1/2 bunch fresh parsley, chopped
salt and freshly ground pepper
2 T olive oil
1 large onion, diced
1 tsp. Italian seasoning
1/2 tsp red pepper flakes
1/4 tsp sage
1/2 cup milk
2 lb ground beef, lean
1/2 cup couscous
1/2 cup parmesan
1/2 cup ricotta
2 large eggs
2 cloves garlic, minced
Preheat oven to 425║.Line a baking sheet with parchment paper.
For the sauce: Combine the tomatoes, onions, garlic and bay leaf in a large stock pot.
Season with salt and pepper and bring to a simmer over medium heat. Cook partially covered 30-40 minutes, then uncovered for 10 minutes to thicken. Remove bay leaf. Use an immersion or regular blender to process the sauce until slightly smooth but still some chunks. Return to pan, add butter and half of the chopped parsley. Season with salt and pepper as needed.. Keep warm while meatballs cook.
For the meatballs: While the sauce is simmering, heat oil in a large frying pan over medium heat. Add onions and sautÚ until tender. remove from heat.
Combine the Italian seasoning, red pepper flakes, sage and milk in a small bowl and set aside for 5 minutes to reconstitute.
Transfer sauteed onions and milk mixture to a large bowl. Add the beef, couscous, ricotta, parmesan, eggs, garlic and 2 tsp salt. Combine with your hands, do not over mix. Using a 1 1/2 oz scoop, make balls and place on parchment lined baking sheet. (@30 meatballs)
Bake the meatballs until firm and slightly undercooked in the middle, 10-15 minutes. Add the meatballs to the sauce and cook until cooked through, about 10 minutes.