In small saucepan over low heat, sauté onion, garlic and red pepper in 2 tablespoons of olive oil. Cook slowly, covered, stirring occasionally. In a large bowl, beat eggs, then add Parmesan, sautéed onion mixture, herbs, salt and pepper; mix thoroughly. Add meat, breadcrumbs and ½ cup warm water. Wearing gloves, gently mix meat and breadcrumbs with hands. Shape mixture into balls slightly larger than golf ball; place on parchment-lined baking sheet and refrigerate meatballs at least one hour. In large sauté pan over medium-high heat, heat remaining 2 cups olive oil. Preheat oven to 350°F. Dust meatballs very lightly with flour. Spread tomato sauce in baking dish. Working in batches, brown meatballs on all sides in olive oil. This should take about 8 – 10 minutes for each batch.  Don’t crowd the meatballs in the pan. Once browned, transfer meatballs to baking dish with slotted spoon. After sautéing all meatballs, discard olive oil, reserving any pan drippings or browned meat remaining in pan and add to baking dish. Bake for 20 minutes, until cooked through. Serves 6.