The World�s Fastest Meatballs � No Chop, No Roll, No Fry, No Kidding

One of my favorite things about the Internet is how you can make outrageous claims with complete impunity. For example, I�m claiming that this is the world�s fastest meatball recipe, and while I have plenty of evidence to support my claim, I really like knowing that I�ll never need to. In related news, I�m one of the world�s strongest men.

Anyway, these meatballs are significantly faster than a traditional recipe for three main reasons: First, there�s no chopping and sauteing to make the base mixture. Secondly, there�s no rolling involved. Small meatballs cook fast, and are always tender, but they�re a pain in the butt to roll. By using a small portion scoop, you can do an entire pan in a few minutes.

Lastly, broiling instead of frying is not only a quicker way to brown, but way less messy. Yes, you could just bake, but the broiler will take about half the time. By the way, as I mention in the video, if you have a few 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 mean you can�t add some longcuts back in. You can certainly use a more standard recipe, like our ricotta meatballs, and still use the no-roll and broiler methods to cut prep time, without sacrificing quality.

At the very least, I hope you try this recipe so you�ll have to go out a buy a couple portion scoops. Above and beyond expeditious meatball production, these �dishers� come in handy for so many other kitchen tasks. I hope you give them, and these easy meatballs a try soon. Enjoy!

Ingredients for about 48 little meatballs:

For the slurry:

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