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1
MAKE MEATBALLS: Adjust oven racks to upper-middle and lower middle positions and heat oven to 450 degrees F.
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2
Using fork, mash bread, milk, and egg yolks in large bowl until smooth.
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3
Add pork, parsley, garlic, salt, and pepper and mix until incorporated. Add beef and knead gently until combined.
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4
BAKE MEATBALLS: Form mixture into 1 1/4 inch meatballs (you should have about 80). Bake meatballs on 2 rimmed baking sheets until cooked through and beginning to brown, 12 to 15 minutes, switching and rotating sheets halfway through cooking.
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5
Let cool to room temperature, then refrigerate until firm, about 30 minutes.
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6
Transfer to large zipper lock freezer bag and freeze for up to 1 month.
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7
MAKE SAUCE: Heat oil in Dutch oven over medium high heat until shimmering. Cook onion until softened, about 5 minutes.
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8
Whisk in tomato sauce, preserves, sugar, Worcestershire, mustard, and epper flakes and bring to boil.
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9
Reduce heat to medium-low and simmer until sauce is thickened, about 15 minutes.
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10
Let cool to room temperature. Transfer to airtight container and freeze for up to 1 month.
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11
TO SERVE: Reheat sauce, covered and stirring occasionally, in Dutch oven
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12
over medium low heat. Once sauce reaches simmer, stir in frozen
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13
meatballs and cook until heated through, 10 to 15 minutes. Serve.
