Classic Italian Meatballs
Juicy, flavorful meatballs made with ground beef, breadcrumbs, and herbs, perfect with pasta or as an appetizer.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 cup milk
- 2 tbsp olive oil
Nutrition Facts
Share this Recipe
Instructions
In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, black pepper, and dried oregano.
Add milk to the mixture and gently mix everything together until well combined. Avoid overmixing to keep the meatballs tender.
Shape the mixture into 1.5-inch meatballs, rolling them gently between your palms. You should get about 20 meatballs.
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan.
Cook the meatballs for about 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through.
Transfer the cooked meatballs to a plate lined with paper towels to drain excess oil. Serve hot with your favorite sauce or pasta.
Chef's Tips
- Tender Meatballs: Soak the breadcrumbs in milk for 10 minutes before mixing for extra tenderness.
- Even Cooking: Use a cookie scoop to ensure all meatballs are the same size for even cooking.
- Baking Option: For a healthier version, bake the meatballs at 375°F (190°C) for 20-25 minutes.
- Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Sauce Pairing: Simmer the meatballs in marinara sauce for 10 minutes to infuse flavor before serving.
