World's Fastest Meatballs recipe
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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 ⅓ cup finely grated Parmigiano-Reggiano cheese
Nutrition Info
- 387.4 caloriescarbohydrate: 21.1 gcholesterol: 134.8 mgfat: 19.7 gfiber: 4.2 gprotein: 32.4 gsaturatedFat: 7.4 gservingSize: -sodium: 2089.7 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions World's Fastest Meatballs
Directions
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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.