Best 6 Worlds Fastest Meatballs Recipes

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Meatballs are a classic dish that can be enjoyed by people of all ages. They are a versatile dish that can be served as an appetizer, main course, or side dish. Meatballs can be made with a variety of different meats, including beef, pork, lamb, and turkey. While meatballs are often cooked in a sauce, they can also be cooked in a pan or baked in the oven. Whether you are looking for a quick and easy recipe or a more complex and flavorful dish, there is a recipe for meatballs that is sure to please everyone.

Here are our top 6 tried and tested recipes!

EXCELLENT MEATBALLS



Excellent Meatballs image

Provided by Anne Burrell

Categories     main-dish

Time 1h23m

Yield 18 to 20 meatballs

Number Of Ingredients 20

Extra-virgin olive oil
1 large onion, 1/4-inch dice
Salt
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh Italian parsley leaves
1 cup breadcrumbs
1/2 cup water
Marinara Sauce, recipe follows
1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large garlic cloves, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

Steps:

  • Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
  • In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
  • Preheat the oven to 350 degrees F.
  • Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
  • Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
  • Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
  • Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
  • Yield: 2 quarts

WORLD'S FASTEST MEATBALLS



World's Fastest Meatballs image

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.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 14

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
⅓ cup finely grated Parmigiano-Reggiano cheese

Steps:

  • 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.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 21.1 g, Cholesterol 134.8 mg, Fat 19.7 g, Fiber 4.2 g, Protein 32.4 g, SaturatedFat 7.4 g, Sodium 2089.7 mg, Sugar 11 g

THE BEST MEATBALLS YOU'LL EVER HAVE



The Best Meatballs You'll Ever Have image

Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.

Provided by BEARNESTA

Categories     Main Dish Recipes     Meatball Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 pound lean ground beef
¾ cup crushed seasoned croutons
¼ cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning
1 teaspoon extra virgin olive oil
1 tablespoon butter

Steps:

  • In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g

WORLD'S FASTEST MEATBALLS



World's Fastest Meatballs image

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.

Provided by Chef John

Categories     Italian Beef Main Dishes

Time 1h

Yield 6

Number Of Ingredients 14

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
⅓ cup finely grated Parmigiano-Reggiano cheese

Steps:

  • 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.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 21.1 g, Cholesterol 134.8 mg, Fat 19.7 g, Fiber 4.2 g, Protein 32.4 g, SaturatedFat 7.4 g, Sodium 2089.7 mg, Sugar 11 g

WORLD'S FASTEST MEATBALLS



World's Fastest Meatballs image

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.

Provided by Chef John

Categories     Italian Beef Main Dishes

Time 1h

Yield 6

Number Of Ingredients 14

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
⅓ cup finely grated Parmigiano-Reggiano cheese

Steps:

  • 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.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 21.1 g, Cholesterol 134.8 mg, Fat 19.7 g, Fiber 4.2 g, Protein 32.4 g, SaturatedFat 7.4 g, Sodium 2089.7 mg, Sugar 11 g

WORLD'S FASTEST MEATBALLS



World's Fastest Meatballs image

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.

Provided by Chef John

Categories     Italian Beef Main Dishes

Time 1h

Yield 6

Number Of Ingredients 14

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
⅓ cup finely grated Parmigiano-Reggiano cheese

Steps:

  • 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.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 21.1 g, Cholesterol 134.8 mg, Fat 19.7 g, Fiber 4.2 g, Protein 32.4 g, SaturatedFat 7.4 g, Sodium 2089.7 mg, Sugar 11 g

Tips:

  • Use a meatball scoop: This will help you to make meatballs of uniform size and shape, which will cook evenly.
  • Chill the meatballs before cooking: This will help them to hold their shape and prevent them from falling apart.
  • Brown the meatballs in a pan before simmering them in sauce: This will give them a nice caramelized flavor.
  • Use a flavorful sauce: The sauce is what really makes these meatballs special, so don't skimp on the ingredients.
  • Serve the meatballs over pasta, rice, or mashed potatoes: They're also great as an appetizer or party food.

Conclusion:

These meatballs are the perfect weeknight meal - they're quick and easy to make, and they're always a hit with the family. So next time you're looking for a delicious and satisfying meal, give these meatballs a try. You won't be disappointed!

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