Baked Pasta and Mini Meatballs

It is freezing today.....and it's supposed to get even colder tomorrow. I don't even know how I have survived living in New England for 25 years...I hate the cold. Cold weather calls for hearty heavy carb food. Unfortunately, a wedding and a dance recital in 5 months do not call for that kind of food....After today it's cooking light time. This dish is definitely carb heavy, lots of cheese, lots of sauce, lots of pasta and meatballs. Good thing I have fruit in the fridge for dessert, because if I ate one of my cupcakes I might burst.

Baked Pasta and Mini Meatballs
from here

1 cup chopped onion
3 small cloves of garlic, smashed
2 tablespoons unsalted butter
1 35 ounce can whole tomatoes, chopped
1/2 pound ground pork
1/2 pound lean ground beef
1 1/2 cups grated Parmesan cheese {divided}, plus more for garnish
1/4 cup plain breadcrumbs
2 tablespoons milk
1/2 cup finely chopped fresh parsley {divided}
1 egg, lightly beaten
1/2 tablespoon olive oil
1 cup part-skim ricotta cheese
pinch of freshly ground nutmeg
1 pound pasta
1/2 pound fresh mozzarella, cubed
kosher salt & freshly ground pepper

For the Sauce: Add the onions, garlic & butter to a medium saucepan & cook over moderate heat, until the onions are softened lightly, about 5 minutes. Stir in the tomatoes & season with some kosher salt & freshly ground pepper. Bring the mixture to a boil, reduce the heat to low & cook for 45 minutes.
When finished, run the sauce through a food mill & transfer back to the saucepan.
For the Meatballs: While the sauce is cooking, prepare the meatballs. Add the pork, beef, 1/2 cup of Parmesan, breadcrumbs, milk, 1/4 cup parsley & egg to a mixing bowl. Add a generous sprinkle of kosher salt & freshly ground pepper. Gently mix until all the ingredients are just incorporated. Do not over mix. Roll out into small meatballs {each meatball is approximately 2 tablespoons}.
Heat the olive oil in a medium, non-stick skillet. Add as many of the meatballs as possible, without over-crowding the pan. Cook, flipping the meatballs around frequently, until golden brown {they don't have to be cooked through}. Continue with another batch, if necessary, until all the meatballs are browned.
Add the meatballs to the sauce. Cover the pot & keep the sauce on low. Cook for an additional 10 minutes, or until the meatballs are completely cooked.
To Assemble: Preheat the oven to 350 degrees.
Into a mixing bowl, add the ricotta cheese, 1 cup of Parmesan, 1/4 cup parsley & the nutmeg. Stir to combine. Cook the pasta in a large pot of boiling, salted water until barely al dente. Drain & transfer back to the pot. Add the ricotta mixture, fresh mozzarella, meatballs & most of the sauce. Stir to combine & transfer to a large, greased, oven-safe casserole dish. Cover with foil & bake for 15 minutes. Remove the foil & sprinkle a bit of grated Parmesan over the top. Return to the oven & bake for another 5 minutes, or until the cheese is melted. Serve with some of the remaining sauce on the side.