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

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are a healthier alternative.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and adds a cheesy flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal acts as a binder and is plant-based.

Crumble ground beef and ground veal into a bowl.

In a small bowl, mix plain breadcrumbs, milk, 1 whole egg, dry Italian herbs, granulated garlic, olive oil, and red pepper flakes to create a slurry.

Set the slurry mixture aside.

Season the ground meat with salt, black pepper, and a pinch of white pepper.

Add Parmesan cheese to the meat mixture.

Transfer the slurry into the meat bowl and mix well with a wooden spoon.

Line a baking sheet with aluminum foil and brush it lightly with oil.

Using a small sorbet scoop, scoop the meat mixture onto the baking sheet to form meatballs.

Brown the meatballs under a hot broiler until they are browned, which takes less time than baking or frying.

If desired, flip the meatballs to brown the other side.

Transfer the browned meatballs into a pot of already hot pasta sauce and bring to a simmer.

Let the meatballs simmer in the sauce for an additional 15-30 minutes for more flavor, if time allows.

Serve the meatballs over spaghetti and top with extra Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens