World's Fastest Meatballs

World's Fastest Meatballs
  • 6 cups prepared tomato sauce
  • 1/2 cup dry bread crumbs
  • 1/4 cup milk
  • 1 large egg
  • 2 teaspoons Italian herb seasoning
  • 2 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 pound ground beef
  • 1 pound ground veal
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground white pepper (optional)
  • 1/3 cup finely grated Parmigiano-Reggiano cheese


  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.

04/04/2018
World's Fastest Meatballs, recipe PT15M PT1H 5 455 calories

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