The World’s Fastest Meatballs – No Chop, No Roll, No Fry, No Kidding

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One of my favorite things about the Internet is how you canmake outrageous claims with complete impunity. For example, I’m claiming thatthis is the world’s fastest meatball recipe, and while I have plenty ofevidence to support my claim, I really like knowing that I’ll never need to. Inrelated news, I’m one of the world’s strongest men.
Anyway, these meatballs are significantly faster than atraditional recipe for three main reasons: First, there’s no chopping and sauteing to make the base mixture. Secondly, there’s no rolling involved. Smallmeatballs cook fast, and are always tender, but they’re a pain in the butt toroll. By using a small portion scoop, you can do an entire pan in a fewminutes.
Lastly, broiling instead of frying is not only a quicker wayto brown, but way less messy. Yes, you could just bake, butthe broiler will take about half the time. By the way, as I mention in the video, if you have afew extra minutes, let the meatballs simmer on low to make the tomato sauceeven more flavorful.
Just because I’m showing you a few shortcuts, doesn’t meanyou can’t add some longcuts back in. You can certainly use a more standardrecipe, like our ricotta meatballs, and still use the no-roll and broilermethods to cut prep time, without sacrificing quality.
At the very least, I hope you try this recipe so you’ll haveto go out a buy a couple portion scoops. Above and beyond expeditious meatballproduction, these “dishers” come in handy for so many other kitchen tasks. Ihope you give them, and these easy meatballs a try soon. Enjoy!

Ingredients for about 48 little meatballs:For the slurry:1/2 cup plain breadcrumbs1/4 cup milk1 large egg1/4 tsp red pepper flakes2 tsp olive oil1/2 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 tspdried oregano, 1/4 tsp dried thymeFor the rest:1 pound ground veal1 pound ground beef1 1/2 tsp salt (by the way, you can cook a small piece ofthe meatball mixture to test salt)1/2 tsp freshly ground black pepper1/4 tsp white pepper, optional1/3 cup freshly, finely grated Parmigiano-Reggiano cheese6 cups simmering tomato sauce of your choice