Ingredients

• 6 cups prepared tomato sauce
• 1/2 cup dry bread crumbs
• 1/4 cup milk
• 1 large egg
• 2 teaspoons Italian herb seasoning
• 2 teaspoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1 pound ground beef
• 1 pound ground veal
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground white pepper (optional)
• 1/3 cup finely grated Parmigiano-Reggiano cheese

Instructions

1. Pour tomato sauce into a large stockpot and bring to a simmer over medium heat. Reduce heat to low to keep sauce warm while preparing meatballs.
2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and brush lightly with oil.
3. Whisk bread crumbs, milk, egg, Italian herb seasoning, olive oil, garlic powder, and red pepper flakes in a small bowl to form a thick slurry. Set aside.
4. Combine beef and veal in a large bowl. Season with salt, black pepper, and white pepper; sprinkle with Parmigiano-Reggiano cheese. Pour in slurry and mix until combined.
5. Use a small portion scooper to form meat mixture into about 48 meatballs. Place on the prepared baking sheet.
6. Bake meatballs under the preheated broiler until browned, about 4 to 5 minutes. Turn meatballs and broil until browned on both sides and no longer pink in the center, 3 to 4 additional minutes.
7. Transfer meatballs to the stockpot with the simmering tomato sauce. Increase heat to medium and cook for 5 to 10 minutes, or longer if desired.