World's Fastest Meatballs

World's Fastest Meatballs

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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Ingredients

1 h servings 387 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 2090 mg
  • 84%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Reviews

Read all reviews 17
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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...

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 t...

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. ...

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 m...

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 ...

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 ...

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 an...

Awesome recipe! I used only half a pound of hamburger meat and 1/2c.Italian seasoned breadcrumbs plus some pepper.I made spaghetti and served em on top. They were soo good!! I also added half ...

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