Meatballs are a classic dish that can be enjoyed in various ways. They are made from ground meat mixed with breadcrumbs, cheese, herbs, and spices, then shaped into balls and cooked to perfection. These meatballs are crispy on the outside and tender on the inside, making them a crowd-pleaser. They can be served with pasta, in a sandwich, or on their own with a dipping sauce. This recipe is versatile and can be customized to suit your taste preferences.
Ingredients
- 1 lb (450g) ground meat (beef, pork, chicken, or turkey)
- 1/2 cup breadcrumbs (regular or panko)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 large eggs
- 2 tablespoons olive oil (for frying)
- Fresh herbs (such as basil or parsley) for garnish
Instructions
- Prepare the ingredients: In a large mixing bowl, combine the ground meat, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, finely chopped onion, dried oregano, salt, black pepper, and red pepper flakes (if using). Mix well until all the ingredients are evenly distributed.
- Add the eggs: Crack the eggs into the mixture and mix thoroughly until the eggs are fully incorporated. The eggs will help bind the ingredients together and give the meatballs a nice texture.
- Shape the meatballs: Take a handful of the mixture and shape it into a ball, about 1-2 inches in diameter. Repeat with the remaining mixture to form additional meatballs. You should have about 20-24 meatballs, depending on the size.
- Heat the oil: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the meatballs to the skillet, making sure not to overcrowd them. You may need to cook them in batches.
- Cook the meatballs: Fry the meatballs for about 3-4 minutes on each side until they are golden brown and crispy. Use tongs to turn the meatballs and ensure they cook evenly on all sides. The internal temperature of the meatballs should reach 160°F (71°C) for beef, pork, or lamb, and 165°F (74°C) for chicken or turkey.
- Drain and serve: Transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil. Garnish with fresh herbs and serve the meatballs hot with your favorite dipping sauce, such as marinara sauce, barbecue sauce, or a creamy garlic dip.
Tips
- For a healthier option, you can bake the meatballs instead of frying them. Preheat your oven to 400°F (200°C) and place the meatballs on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until they are golden brown and cooked through.
- You can customize the meatballs by adding different herbs and spices, such as thyme, rosemary, or cumin, to suit your taste preferences.
- If you prefer a cheesy twist, you can stuff the meatballs with small cubes of mozzarella cheese before cooking. The cheese will melt inside the meatballs, creating a delicious surprise.
- These meatballs can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat them in the oven or on the stovetop before serving.
- You can also freeze the uncooked meatballs for later use. Place them on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen meatballs to a freezer-safe bag or container. When ready to cook, thaw the meatballs in the refrigerator overnight and cook as directed.
Enjoy your delicious and crispy meatballs! 🍽️🍖