World's Fastest Meatballs - Easy No-Chop No-Roll Meatball Recipe

Ingredients

• 1 lb Ground Beef (80% lean)
• 0.5 lb Ground Pork (adds juiciness)
• 0.5 lb Ground Veal (optional, can be omitted or replaced with more pork)
• 1/2 cup Plain Breadcrumbs (fine, not seasoned)
• 1/4 cup Whole Milk (for the breadcrumb slurry)
• 1 Large Egg (room temperature)
• 1 tsp Italian Herbs (dried blend (basil, oregano, thyme))
• 1/2 tsp Granulated Garlic
• 1 tbsp Olive Oil (extra‑virgin, for the slurry)
• 1 pinch Red Pepper Flakes (adjust to heat preference)
• 1 tsp Salt
• 1/2 tsp Black Pepper (freshly ground)
• 1 pinch White Pepper
• 1/4 cup Parmesan Cheese (freshly grated, authentic Parmigiano‑Reggiano)
• 1 tbsp Olive Oil (for brushing the baking sheet)
• 1 sheet Aluminum Foil (large enough to line a standard baking sheet)
• 24 oz Store‑Bought Pasta Sauce (marinara or tomato‑basil, heated before adding meatballs)
• 12 oz Spaghetti (dry weight, cook according to package)

Instructions

1. Prepare Breadcrumb Slurry

   In a small bowl combine plain breadcrumbs, milk, egg, dried Italian herbs, granulated garlic, olive oil, and a pinch of red pepper flakes. Whisk until the mixture is uniform and the breadcrumbs have absorbed the liquid.

   Time: PT5M

2. Season and Combine Meat

   Place the ground beef, pork, and veal in a large mixing bowl. Season with salt, black pepper, and a pinch of white pepper. Add the grated Parmesan cheese, then pour the breadcrumb slurry over the meat. Using a wooden spoon (or rubber spatula), mix gently until just combined—stop as soon as the mixture holds together.

   Time: PT7M

3. Line Baking Sheet

   Line a standard baking sheet with a sheet of aluminum foil. Lightly brush the foil with olive oil to prevent sticking.

   Time: PT2M

4. Shape Meatballs with Scoop

   Using a #20 ice‑cream/sorbet scoop, portion the meat mixture onto the prepared sheet, spacing them about 1 inch apart. The scoop creates uniform, slightly irregular balls that brown quickly.

   Time: PT5M

5. Broil Meatballs

   Place the baking sheet under the oven’s broiler on the top rack. Broil for about 4‑5 minutes, or until the tops are nicely browned. If desired, flip and broil the other side for another 2‑3 minutes.

   Time: PT5M

   Temperature: 500°F

6. Finish in Sauce

   While the meatballs are broiling, heat the pasta sauce in a saucepan until just simmering. Transfer the browned meatballs into the sauce, reduce heat to low, and let them simmer for 10‑12 minutes to absorb flavor.

   Time: PT12M

   Temperature: low simmer

7. Cook Spaghetti and Serve

   Cook spaghetti according to package directions, drain, and toss with a little sauce. Plate the pasta, top with the meatballs and extra Parmesan, and serve immediately.

   Time: PT10M

   Temperature: boiling

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

35 g

Fat

18 g

Fiber

3 g