Quickest Beef-and-Veal Meatballs

1. 1

   Pour the tomato sauce into a large stockpot and bring it to a simmer over medium heat. Reduce the heat to low and keep the sauce warm while you prepare the meatballs.

2. 2

   Position an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush it lightly with oil.

3. 3

   In a small bowl, mix the bread crumbs, milk, egg, Italian herb seasoning, olive oil, garlic powder, and red pepper flakes until it forms a thick slurry; set aside.

4. 4

   Combine the beef and veal in a large bowl and season with salt, black pepper, and white pepper. Sprinkle with Parmigiano-Reggiano cheese. Add the slurry mixture and mix until combined.

5. 5

   Use a small ice cream scoop to portion the meat mixture into about 48 meatballs and place them on the prepared baking sheet.

6. 6

   Cook under the preheated broiler until browned, 4 to 5 minutes; flip the meatballs. Broil until no longer pink in the centers and browned on both sides, 3 to 4 minutes more.

7. 7

   Transfer the meatballs to the simmering tomato sauce. Increase the heat to medium and cook for 5 to 10 minutes.

• Calories 542.49 kcal High
• Protein 44.63 g Good Source
• Carbs 28.45 g Moderate
• Total Fat 26.9 g High
• Saturated Fat 14.86 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 156.42 mg High
• Sodium 1096.74 mg High
• Fiber 4.92 g Moderate
• Sugar 29.82 g High
• Added Sugar 0.36 g Low Source
• Calcium 199.46 mg Moderate
• Iron 5.79 mg Good Source
• Potassium 769.99 mg Moderate
• Vitamin A 200.69 mcg_rae Good Source
• Vitamin C 13.95 mg Moderate
• Vitamin D 0.41 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄