Recipe by Chef John
"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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prepared tomato sauce
dry bread crumbs
Italian herb seasoning
red pepper flakes
1 1/2 teaspoons
freshly ground black pepper
ground white pepper
finely grated Parmigiano-Reggiano cheese
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.
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!
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!
This recipe was so easy! I watched the video at work on Monday and decided this is what we were having for dinner. They were so easy to prepare my 6 year old prepared the bread crumbs and egg mixture! It was very flavorful and took less than 15 minutes to prepare everything. Before I knew it, I was pulling out the meatballs from the oven. Delicious! Thanks Chef John!
This was really excellent. I used some oregeno and basil with the parsley and also they didn't have ground veal at the store so I used grond pork. I made for my wife and I and even just using 1/2 pound of each I had way too many meatballs (over 30 ping pong ball sized) and had to save some of the meat for another time so you really don't need a lot just for one meal. Broiling went very fast and they didn't dry out.
It was decent. It was quick. And got the job done. I wish it was a bit less tough, but its no big deal. Maybe if I did it again I'd add some sort of vegetable slurry to it. Maybe add more bread crumbs.
perfect with tomato sauce or in a fettuccine alfredo sauce
I won't go back to making meatballs the old way. Period. These are so tasty, the perfect consistency thanks to the veal and fast. I doubled the recipe, using equal parts ground chuck, pork and veal. I made larger meatballs and got about 72 meatballs using a 1 1/2 cookie scoop. Please, please, please try these with the Roasted Tomato Sauce also from Chef John. You will not be disappointed. Take my advice and double both recipes and stash the extra servings in the freezer for one of those nights when you don't have time or energy to cook. It's cheaper than take-out!
* Percent Daily Values are based on a 2,000 calorie diet.
World's Fastest Meatballs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 178
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