Italian Meatballs
Tender and juicy Italian meatballs packed with flavor, perfect for family dinners or gatherings with friends.
Ingredients
Meatball Ingredients
- 2 pounds ground beef (85% ground chuck) Main protein source
- 1 cup Parmesan Reggiano cheese (grated) For flavor and moisture
- 1 cup Italian seasoned breadcrumbs Helps bind the meatballs
- 3 large eggs Acts as a binder
- 1 teaspoon onion powder Adds flavor
- 3/4 teaspoon garlic powder (or 2 cloves garlic, minced) For seasoning
- 1/4 cup dried parsley (or fresh parsley, chopped finely) For freshness
- 1 teaspoon salt To taste
- 1 teaspoon black pepper To taste
- 3-4 tablespoons extra virgin olive oil (for pan frying) For cooking the meatballs
Instructions
Preparation
- In a large bowl, mix together the ground beef, Parmesan cheese, breadcrumbs, eggs, onion powder, garlic powder, parsley, salt, and black pepper. Use your hands to combine everything well, but do not overwork the mixture.
- Shape the mixture into small balls, about 1 to 1.5 inches in diameter.
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Once hot, add the meatballs in batches, being careful not to overcrowd the pan.
- Cook for about 6-8 minutes, turning occasionally, until golden brown and cooked through.
Baking
- Preheat your oven to 375°F (190°C).
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake for about 25-30 minutes or until they are cooked through.
Notes
Make sure not to overmix the meat when combining ingredients, as this can make the meatballs tough. For extra flavor, you can add Italian herbs like oregano or basil. If you want a touch of heat, add a pinch of red pepper flakes to the meat mixture. Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.