The world’s fastest meatballs
1/2 cup plain breadcrumbs
1/4 cup milk
1 large egg
1/4 tsp red pepper flakes
2 tsp olive oil
1/2 tsp granulated garlic or garlic powder (not garlic salt)
1 1/2 to 2 teaspoons dried Italian herb mix
*Or use: 1/2 tsp dried parsley, 1/2 tsp dried basil, 1/4 tsp dried oregano, 1/4 tsp dried thyme
For the rest:
1 pound ground veal
1 pound ground beef
1 1/2 tsp salt (by the way, you can cook a small piece of the meatball mixture to test salt)
1/2 tsp freshly ground black pepper
1/4 tsp white pepper, optional
1/3 cup freshly, finely grated Parmigiano-Reggiano cheese
6 cups simmering tomato sauce of your choice
- 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.