Ingredients

• 6 cups prepared tomato sauce
• 0.5 cups dry bread crumbs
• 0.25 cups milk
• 1 large egg
• 2 teaspoons Italian herb seasoning
• 2 teaspoons olive oil
• 0.5 teaspoons garlic powder
• 0.25 teaspoons red pepper flakes
• 1 pound ground beef
• 1 pound ground veal
• 1.5 teaspoons salt
• 0.5 teaspoons freshly ground black pepper
• 0.25 teaspoons ground white pepper , Optional
• 0.33 cups finely grated Parmigiano-Reggiano cheese

Instructions

1. 1 Pour tomato sauce into a large stockpot; bring to a simmer over medium heat. Reduce heat to low; keep sauce warm while preparing meatballs.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; brush lightly with oil.
3. 3 Combine bread crumbs, milk, egg, Italian herb seasoning, olive oil, garlic powder, and red pepper flakes in a small bowl until forms a thick slurry; set aside.
4. 4 Combine beef and veal in a large bowl; season with salt, black pepper, and white pepper. Sprinkle with Parmigiano-Reggiano cheese. Add slurry mixture; mix until combined.
5. 5 Scoop meat mixture using a small ice cream scooper into about 48 meatballs; place on the prepared baking sheet.
6. 6 Cook under the preheated broiler until browned, 4 to 5 minutes; flip meatballs. Broil until no longer pink in centers and browned on both sides, 3 to 4 minutes more.
7. 7 Transfer meatballs to the simmering tomato sauce. Increase heat to medium; cook for 5 to 10 minutes.

Nutrition per serving