Italian Meatballs

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This is just an easy and classic recipe to making Italian Style Meatballs. They do tend to come out tender and juicy each time. You can either cook in your normal Sunday Sauce or leave them dry and incorporate them into several meals, such as spaghetti and meatballs, meatball subs, etc. In either case they are just as good!

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Main Course

Cuisine: Italian

Keyword: easy, Meatballs, Tasty

Servings: people

Calories: 216kcal

Cost: $15

Equipment

Mixing Bowl
Nonstick Frying Pan
Baking Sheet
Ice Cream Scooper (medium sized)
Bowl or Container to put finished meatballs
Grater

Ingredients

2 lbs ground beef
2 large eggs
4 cloves garlic minced
1 medium onion grated
1/2 teaspoon black pepper
2 teaspoons salt
3/4 cup grated parmesan cheese (Yes, you can use Kraft)
1.5 cups bread crumbs
3 leaves basil chopped fine (or 1/2 teaspoon dried basil is okay as well)
1/4 cup milk
1 teaspoon dried oregano (or fresh leaves finely chopped)
1 teaspoon dried parsley (or fresh parsley finely chopped)

Instructions

Empty Ground Beef from it's packet and put into the mixing bowl
Grate your entire medium onion into the bowl
Mince your garlic and put into the bowl
Add your breadcrumbs, black pepper, basil, oregano and parsley to the bowl
Pour the milk into the bowl
Eggs (suggestion - always crack your eggs into a separate bowl to alleviate getting egg shells into your meatballs). Slightly beat the eggs and add them to the bowl with the meat mixture
NOTE: - If you want to take the easy way out and you just happen to have a Kitchen Aid mixer, you can do all of this in that mixing bowl and then use the paddle device to combine this mixture. IF NOT: Feel free to get your hands dirty mix all of these ingredients with your hands until well combined. Your mixture should look something like this!
Put your frying pan on medium heat and drizzle about 2 tablespoons or so of olive oil to begin warming.
Take your ice cream scooper and take a scoop of meat and form into a ball with your hands, being careful not to completely pack the meatball but to just loosely roll it into a ball. Place the meatball into your pan.
Continue doing this until your pan is relatively full but not too full. You want to be able to move the meatballs around so you can cook them on all sides.
Gently turn your meatballs so that they are cooked evenly on all sides. This should take about 10 minutes total if the meatballs aren't huge! :-)
If you have more to cook, remove the first batch from the pan and place into a bowl. Continue adding the meatballs until your pan is full again and repeat the above steps.
HINT: I rolled all the meatballs first, then put them onto a baking sheet. That made it a little quicker to cook them in batches. I ended up with about 30 meatballs total.
Once meatballs are done, you can either a) Add them to your cooking sauce, b) store them in a gallon plastic bag and place them in your freezer for a rainy day, or c) make a nice meatball hoagie/sub from them.

Nutrition