Polpette in Spicy Tomato Sauce

Ingredients

1. 1 pound ground veal
2. 1/2 pound sweet Italian sausage, casings removed
3. 1 cup dry bread crumbs
4. 1/2 cup whole milk
5. 3 garlic cloves, minced
6. 2 tablespoons chopped flat-leaf parsley
7. 2 large egg whites
8. 1 tablespoon tomato paste
9. 1/2 cup freshly grated Pecorino Romano cheese, plus more for sprinkling
10. Salt and freshly ground pepper
11. 2 1/2 cups prepared tomato sauce
12. Large pinch of crushed red pepper

1. Preheat the oven to 350°. In a bowl, mix the veal with the sausage meat, bread crumbs, milk, garlic, chopped parsley, egg whites, tomato paste and 1/2 cup of pecorino; season with salt and pepper. Roll into 1 1/2-inch meatballs. Bake the meatballs on a lightly oiled baking sheet for about 30 minutes, until browned and cooked through.
2. In a large saucepan, season the tomato sauce with the crushed red pepper. Add the meatballs and simmer until the sauce is slightly thickened, about 8 minutes. Sprinkle with pecorino cheese and serve.