Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper.  Spray lightly with nonstick spray.  Set aside.

In a frying pan, saute onion and garlic in olive oil until softened and fragrant.  Let cool slightly.

In a large mixing bowl, combine half of the sauteed garlic and onion, Italian sausage, egg, milk, cheese, breadcrumbs, and chopped herbs. Mix until just combined.  (Over mixing the meat mixture will make golf balls.). Using a large spoon or #20 (3 T.) ice cream scoop, scoop meat mixture into balls and place on prepared baking sheet.  Bake for 13-15 minutes, with last 2 minutes of cooking time under the broiler on high high.  This will give the meatballs a crispy outside.

While meatballs are cooking, prepare the Rustic Tomato Sauce.  In a large pot over medium heat, add the remaining sauteed garlic and onion, diced tomatoes, tomato paste, Italian Seasoning, red pepper flakes, fresh herbs, salt and pepper, sugar and lemon juice.  Bring to a simmer and let cook for about 10 minutes, stirring occasionally.

When meatballs are done, remove from oven and add all to tomato sauce.  Stir gently to evenly coat the meatballs.  Serve immediately over your favorite cooked pasta.  Garnish with additional fresh herbs and grated Parmesan cheese.