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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

387.4 calories; protein 32.4g 65% DV; carbohydrates 21.1g 7% DV; fat 19.7g 30% DV; cholesterol 134.8mg 45% DV; sodium 2089.7mg 84% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/07/2012
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 there was no chopping of veggies and it was easy for them to mix. This is a recipe that we have used several times now. I do find it a little heavy on salt as written and I'm usually not one to say that. I have cut the salt back by a third; using 1 teaspoon as opposed to 1 1/2. I've improvised by using ground red pepper when I was out of pepper flakes and it was still great. I've also improvised with equal amounts of instant stuffing mix when out of bread crumbs with good results. I generally use ground turkey with this just because that's what we always have on hand. Make sure to look for the video that the author made which shows this recipe being made! Read More
(31)
35 Ratings
  • 5 star values: 22
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/06/2012
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 there was no chopping of veggies and it was easy for them to mix. This is a recipe that we have used several times now. I do find it a little heavy on salt as written and I'm usually not one to say that. I have cut the salt back by a third; using 1 teaspoon as opposed to 1 1/2. I've improvised by using ground red pepper when I was out of pepper flakes and it was still great. I've also improvised with equal amounts of instant stuffing mix when out of bread crumbs with good results. I generally use ground turkey with this just because that's what we always have on hand. Make sure to look for the video that the author made which shows this recipe being made! Read More
(31)
Rating: 4 stars
07/28/2012
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 that it's a good recipe. Read More
(30)
Rating: 5 stars
07/11/2012
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. Very tender and tasty balls. Thanks! Read More
(23)
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Rating: 5 stars
09/26/2012
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 mixture! It was very flavorful and took less than 15 minutes to prepare everything. Before I knew it I was pulling out the meatballs from the oven. Delicious! Thanks Chef John! Read More
(7)
Rating: 5 stars
10/17/2012
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 1/2 pound of each I had way too many meatballs (over 30 ping pong ball sized) and had to save some of the meat for another time so you really don't need a lot just for one meal. Broiling went very fast and they didn't dry out. Read More
(5)
Rating: 4 stars
08/07/2012
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 crumbs. Read More
(4)
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Rating: 4 stars
05/28/2017
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 about thirty to a batch instead of 48 tiny ones. These are fabulous and quick! Made a double batch and now I have a bag of much tastier frozen meatballs handy for "no time to cook" dinners. Thanks, Chef John! Read More
(2)
Rating: 5 stars
07/03/2013
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 to get those nice charred peaks then let them flavor my marinara sauce. I usually go a full half cup on the Parm-Regg. I love the fact that I don't shape them. Read More
(2)
Rating: 5 stars
07/23/2012
perfect with tomato sauce or in a fettuccine alfredo sauce Read More
(2)