World's Fastest Meatballs

World's Fastest Meatballs

Total Time
2h 1m
31m prep · 90m cook
Servings
4 people
Rating
Difficulty
Hard
22 views

This recipe for the world's fastest meatballs is significantly faster to make than a standard recipe because the base mixture does not require chopping or pan frying. Plus, they are small, so they cook fast.

Ingredients

  • 6 cups prepared tomato sauce
  • 0.5 cups dry bread crumbs
  • 0.25 cups milk
  • 1 large egg
  • 2 teaspoons Italian herb seasoning
  • 2 teaspoons olive oil
  • 0.5 teaspoons garlic powder
  • 0.25 teaspoons red pepper flakes
  • 1 pound ground beef
  • 1 pound ground veal
  • 1.5 teaspoons salt
  • 0.5 teaspoons freshly ground black pepper
  • 0.25 teaspoons ground white pepper , Optional
  • 0.33 cups finely grated Parmigiano-Reggiano cheese

Instructions

  1. 1

    Pour tomato sauce into a large stockpot; bring to a simmer over medium heat. Reduce heat to low; keep sauce warm while preparing meatballs.

  2. 2

    Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; brush lightly with oil.

  3. 3

    Combine bread crumbs, milk, egg, Italian herb seasoning, olive oil, garlic powder, and red pepper flakes in a small bowl until forms a thick slurry; set aside.

  4. 4

    Combine beef and veal in a large bowl; season with salt, black pepper, and white pepper. Sprinkle with Parmigiano-Reggiano cheese. Add slurry mixture; mix until combined.

  5. 5

    Scoop meat mixture using a small ice cream scooper into about 48 meatballs; place on the prepared baking sheet.

  6. 6

    Cook under the preheated broiler until browned, 4 to 5 minutes; flip meatballs. Broil until no longer pink in centers and browned on both sides, 3 to 4 minutes more.

  7. 7

    Transfer meatballs to the simmering tomato sauce. Increase heat to medium; cook for 5 to 10 minutes.

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Nutrition Facts

Per serving

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