Ingredients1 h servings 387
- 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.
Per Serving: 387 calories; 19.7 21.1 32.4 135 2090 Full nutrition
ReviewsRead all reviews 22
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 ...
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...