Rating: 4.5 stars 4.6
36 Ratings
  • 5 star values: 23
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
48 meatballs
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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 calories; protein 32.4g; carbohydrates 21.1g; fat 19.7g; cholesterol 134.8mg; sodium 2089.7mg. Full Nutrition
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