How to Make World's Fastest Meatballs - A Step-by-Step Guide

Are you in a hurry but still want to enjoy a delicious homemade meal? Look no further than the World's Fastest Meatballs! This recipe is perfect for those busy days when you need to whip up something tasty in a flash.

These meatballs are not only incredibly quick to make, but they are also bursting with flavor. Whether you serve them with pasta, in a sandwich, or on their own, you'll love the savory and satisfying taste of these meatballs. Plus, they are versatile enough to be paired ...

Read more

Ingredients

  • 6 cups prepared tomato sauce
  • ½ cup dry bread crumbs
  • ¼ cup milk
  • 1 large egg
  • 2 teaspoons Italian herb seasoning
  • 2 teaspoons olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • 1 pound ground beef
  • 1 pound ground veal
  • 1 ½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground white pepper (Optional)
  • ⅓ cup finely grated Parmigiano-Reggiano cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 48 meatballs

  • 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.
  • 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.
  • 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.
  • 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.
  • Use a small portion scooper to form meat mixture into about 48 meatballs. Place on the prepared baking sheet.
  • 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.
  • 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.
  • Nutrition

    387 cal.

    • Total Fat: 20g
    • Saturated Fat: 7g
    • Cholesterol: 135mg
    • Sodium: 2090mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 4g
    • Total Sugars: 11g
    • Protein: 32g
    • Vitamin C: 18mg
    • Calcium: 138mg
    • Iron: 5mg
    • Potassium: 1168mg