Easy Eats - May/June 2012

BEEF MEATBALLS
IN TOMATO SAUCE
SERVES 4
PREP TIME 15 mins

COOK TIME 1 hr 15 mins ¼ cup olive oil, plus more for greasing

2 pounds 80-percent lean ground beef

1 cup ricotta cheese

2 large eggs

1 cup cooked white rice ¼ cup chopped fresh parsley 3 ½ teaspoons chopped fresh oregano or 1¼ teaspoons dried oregano Salt ¼ teaspoon crushed red pepper flakes ½ teaspoon ground fennel 1 small onion, finely diced 1 bay leaf 1 clove garlic, coarsely chopped 1 tablespoon tomato paste One (28-ounce) can whole plum tomatoes, chopped with their liquid

1 Preheat the oven to 450°. Grease a 9-by-13-inch baking dish with olive oil.

2 In a large bowl, combine the beef, ricotta, eggs, rice, parsley, 3 teaspoons oregano, red pepper flakes and fennel. Season with salt.

3 Divide the meat mixture into 24 golf ball-size meatballs, packing the meat firmly. Arrange the meatballs evenly in the baking dish, placing them snugly in rows to form a grid. Bake for 20 minutes, or until firm and an instant-read thermometer inserted into the center of a meatball reads 165°.

4 In a large pot over medium heat, cook the olive oil, onions, bay leaf, garlic and the remaining ½ teaspoon oregano, stirring often, until the onions are softened, about 10 minutes. Season with salt. Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and, stirring, bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring every 5 minutes. Adjust the seasoning as needed and remove the bay leaf.