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1
Preheat the oven to 450 degrees F.
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2
For the meatballs:
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3
Pour the milk over bread and soak to soften.
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4
Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
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5
Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat.
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6
Combine the meatball mix and roll into 2-inch balls.
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7
Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
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8
For the stew:
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9
Meanwhile, heat the EVOO in a large Dutch oven over medium heat.
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10
Add the garlic, onions and bay, and season with salt and pepper.
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11
Cook until translucent, stirring occasionally, 10 to 15 minutes.
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12
Then add the tomato paste and stir until fragrant.
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13
Add the beef stock and tomatoes, then break up the tomatoes with a potato masher.
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14
Add the basil, potatoes and meatballs and bring to a boil.
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15
Reduce the heat back to medium, partially cover and cook 10 minutes.
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16
Add the green beans and cook 7 to 8 minutes more.
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17
Serve, or cool completely and store for make-ahead meal.
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18
Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
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19
To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.
