World's Fastest Meatballs

World's Fastest Meatballs

14
Chef John 15222

"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."

Ingredients 1 h {{adjustedServings}} servings 387 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 2090 mg
  • 84%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.
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Reviews 14

  1. 20 Ratings

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RENEEHOWARD
6/6/2012

For what this is--a quick, easy, no-chopping meatball recipe--I thought it was very good. I was looking for a simple recipe to use in teaching my kids how to cook and this fit the bill, since there was no chopping of veggies, and it was easy for them to mix. This is a recipe that we have used several times now. I do find it a little heavy on salt as written, and I'm usually not one to say that. I have cut the salt back by a third; using 1 teaspoon, as opposed to 1 1/2. I've improvised by using ground red pepper when I was out of pepper flakes, and it was still great. I've also improvised with equal amounts of instant stuffing mix when out of bread crumbs, with good results. I generally use ground turkey with this, just because that's what we always have on hand. Make sure to look for the video that the author made, which shows this recipe being made!

Keith N
7/28/2012

I have to agree with RENEEHOWARD about these meatballs being too salty. She cut the salt by 1/3rd but I'll go even farther the next time I make this recipe and cut the salt by 2/3rds. Other than that it's a good recipe.

Baking Nana
7/11/2012

We did a little taste test between these meat balls and another recipe on this site. These won hands down. I do have to say that I did not use ground veal but subbed ground pork for the veal. Very tender and tasty balls. Thanks!