World's Fastest Meatballs recipe

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Ingredients

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
⅓ cup finely grated Parmigiano-Reggiano cheese

Nutrition Info

387.4 calories
carbohydrate: 21.1 g
cholesterol: 134.8 mg
fat: 19.7 g
fiber: 4.2 g
protein: 32.4 g
saturatedFat: 7.4 g
servingSize: -
sodium: 2089.7 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

48 meatballs

Recipe Note

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.

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