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World's Fastest Meatballs

Rated as 4.59 out of 5 Stars

"These meatballs are significantly faster than a traditional recipe because there is no chopping or pan-frying for the base mixture and they are small, so they cook fast."
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1 h servings 387
Original recipe yields 6 servings (48 meatballs)


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 387 calories; 19.7 21.1 32.4 135 2090 Full nutrition

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Read all reviews 25
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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...

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...

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 did not have veal on hand, so I subbed 3 italian sausages (removed from casings) and omitted the italian seasoning. These are now my "go-to" meatball recipe. I broil these just a few minutes...

perfect with tomato sauce or in a fettuccine alfredo sauce

Used herbes de Provence for "Italian seasoning", and all veal rather than beef/veal mix. Cut the salt a little and used 1/4 tsp each black & white pepper. Also, made slightly larger and got abou...