World's Fastest Meatballs

These meatballs are significantly faster than a traditional recipe because there is no chopping or pan-frying for the base mixture and they are small, so they cook fast.


European · Italian · Main Dishes · Beef


Prep Time: 30 mins
Cook Time: 30 mins
Servings: 6
Total Time: 1 hrs
Yield: 48 meatballs

Ingredients

Ingredients List

  • 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 (Optional)

  • ⅓ cup finely grated Parmigiano-Reggiano cheese


Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

  6. 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.

  7. 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.


Nutrition Facts (per serving)

Nutrition Facts
387 Calories
20g Fat
21g Carbs
32g Protein


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