World s Fastest Meatballs

6 cups prepared tomato sauce

½ cup dry bread crumbs

¼ cup milk

1 large egg

2 teaspoons Italian herb seasoning

2 teaspoons olive oil

½ teaspoon garlic powder

¼ teaspoon red pepper flakes

1 pound ground beef

1 pound ground veal

1 ½ teaspoons salt

½ teaspoon freshly ground black pepper

¼ teaspoon ground white pepper

⅓ cup finely grated Parmigiano-Reggiano cheese

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.

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.

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.

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.

Use a small portion scooper to form meat mixture into about 48 meatballs. Place on the prepared baking sheet.

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.

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.