World's Fastest Meatballs Recipe - Allrecipes.com
World's Fastest Meatballs Recipe
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World's Fastest Meatballs
Make delicious meatballs, the super-fast way! See more
  • READY IN 1 hr

World's Fastest Meatballs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 48 meatballs Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Jun 06, 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!

 
Jul 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.

 
Jul 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!

 
Oct 17, 2012

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.

 
Sep 26, 2012

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!

 
Aug 07, 2012

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.

 
Jul 23, 2012

perfect with tomato sauce or in a fettuccine alfredo sauce

 
May 15, 2013

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!

 

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Nutrition

  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 21.1 g
  • 7%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 32.4 g
  • 65%
  • Sodium
  • 2090 mg
  • 84%

* Percent Daily Values are based on a 2,000 calorie diet.

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