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. ---------------------------------------------------------------------------
Nutrition
Ingredients
