Directions
Step 1
Place a rack within the heart of the oven and preheat to 400°F. Line a big rimmed baking sheet with parchment paper and put aside.
Step 2
Make the tomato butter: In a medium pot over medium warmth, deliver the crushed tomatoes to a mild simmer and prepare dinner, stirring sometimes, till thickened to a jammy consistency, 25–half-hour.
Step 3
Flip the warmth all the way down to low, then, just a few tablespoons at a time, stir within the butter, permitting it to soften after every addition. Take away from the warmth and put aside.
Step 4
Make the meatballs: To a big bowl, add the veal, eggs, parmesan, breadcrumbs, parsley, garlic, salt, and white pepper. Combine by hand till simply mixed, then kind the combination into roughly 36 one-inch (½-ounce) balls. Prepare the meatballs on the baking sheet, switch to the oven, and bake till cooked by and the outsides are crispy, 10–12 minutes.
Step 5
Rewarm the tomato butter gently over low warmth. Spoon into large bowls (over spaghetti, if desired), prime with meatballs, garnish with parmesan and some torn basil leaves, and serve scorching.
