Hard Dinner

World's Fastest Meatballs

Name: World's Fastest Meatballs
Prep time: 31 min
Cook time: 90 min
Total time: 121 min
Yield: 4 servings
Cuisine: Unknown
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

Total Time

2h 1m

31m prep · 90m cook

Servings

4 people

Rating

—

Difficulty

Hard

23 views

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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

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

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

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

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

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

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