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World's Fastest Meatballs
World's Fastest Meatballs
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Effortlessly whip up tender beef and veal meatballs, perfect for pairing with your favorite tomato sauce over spaghetti.
Ingredients:
  • 6 cups prepared tomato sauce
  • 0.5 cup dry bread crumbs
  • 2 teaspoons Italian herb seasoning
  • 2 teaspoons olive oil
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon red pepper flakes
  • 1 pound ground beef
  • 1 pound ground veal
  • 1.5 teaspoons salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon ground white pepper
  • 0.33333334326744 cup finely grated Parmigiano-Reggiano cheese
Instructions:
  • In a large stockpot, gently heat the tomato sauce until it simmers over medium heat. Once simmering, lower the heat to keep the sauce warm as you make the meatballs.
  • Preheat the broiler in the oven and position the rack 6 inches away from the heat. Cover a baking sheet with aluminum foil and lightly brush with oil.
  • Combine bread crumbs, milk, egg, Italian herb seasoning, olive oil, garlic powder, and red pepper flakes in a bowl and whisk until a thick slurry forms. Set aside.
  • In a large bowl, mix beef and veal together. Season with salt, black pepper, and white pepper, then sprinkle with Parmigiano-Reggiano cheese. Pour in the slurry and mix until fully combined.
  • Scoop the meat mixture into mini meatballs using a small portion scooper and place them on the baking sheet.
  • Broil meatballs until golden brown, about 4 to 5 minutes. Turn meatballs over and continue to broil for an extra 3 to 4 minutes until well-browned and cooked through.
  • Add the meatballs to the bubbling tomato sauce in the stockpot. Turn up the heat to medium and simmer for 5 to 10 minutes, or longer for extra flavor.

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