European Italian Main Dishes Beef World's Fastest Meatballs 4.6 (36) 27 Reviews 6 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on October 10, 2019 Save Rate Print Share Add Photo 6 6 6 6 Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr Servings: 6 Yield: 48 meatballs Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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 (Optional) ⅓ cup finely grated Parmigiano-Reggiano cheese Directions 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. I Made It Print 60 home cooks made it! Nutrition Facts (per serving) 387 Calories 20g Fat 21g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 387 % Daily Value * Total Fat 20g 25% Saturated Fat 7g 37% Cholesterol 135mg 45% Sodium 2090mg 91% Total Carbohydrate 21g 8% Dietary Fiber 4g 15% Total Sugars 11g Protein 32g 65% Vitamin C 18mg 20% Calcium 138mg 11% Iron 5mg 29% Potassium 1168mg 25% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.