Daniel Holzman: Classic Beef Meatballs & Tomato Sauce

MEATBALL RECIPE:

Classic Beef Meatballs
YIELD: 2 DOZEN 1 1⁄2 INCH MEATBALLS
TIME: 45 MIN

INGREDIENTS
2 tbsp olive oil
2 pounds 80% lean ground beef
1 cup ricotta cheese
2 large eggs
1⁄2 cup bread crumbs
1⁄4 cup chopped fresh parsley
1 tbsp chopped fresh oregano or 1 tsp dried
2 tsp kosher salt
1⁄4 tsp crushed red pepper flakes
1⁄2 tsp ground fennel
1⁄2 cup grated parmesan

1. Preheat the oven to 450 degrees F. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
2. 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.
3. Roll the mixture into round, golf ball-size meatballs (about 1 1⁄2 inches), making sure to pack the meat firmly. 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. The meatballs should be touching one another.
4. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of the meatball should read 165 degree F.
5. When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballsto the oven and continue roasting for another 15 minutes

TMS Classic Tomato Sauce
YIELD: 7 CUPS

INGREDIENTS
1 a. Yellow onion, small dice (about 1 1⁄2 cups)
1 ea. Bay leaf (Fresh or dry)
1 sprig Fresh oregano (or 1⁄2 tsp. dry)
2 cloves Garlic, peeled and roughly chopped
2 tbsp. Tomato paste
1⁄4 cup Olive oil
2 tsp. Salt
2 ea. 28oz Cans of canned tomatoes, chopped
(preferably San Marzano)

1. Cook the onions, with the olive oil, oregano, bay, garlic and salt over a medium heat in a large pot (12 qt) stirring constantly until soft and translucent (about 15 minutes).
2. Add the tomato paste and continue cooking for five minutes.
3. Add the canned tomatoes and stir constantly until the sauce begins to boil.
4. Continue cooking for 1 hour stirring ever four or five minutes such that the sauce does not burn.
5. Season with extra salt to taste.