Oh yes—garlic meatballs are a total crowd-pleaser 🧄🍖—juicy, flavorful, and packed with garlicky goodness. Here’s a solid, no-fail recipe:
🧄 Garlic Meatballs
Ingredients (makes ~20 meatballs)
- 1 lb ground beef (or mix beef + pork for juicier meatballs)
- 4–5 cloves garlic, minced
- ½ cup breadcrumbs or panko
- ¼ cup milk
- 1 large egg
- ¼ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped (optional)
- 2 tbsp olive oil (for pan-frying)
Instructions
- Prep the mixture
- Soak breadcrumbs in milk for 1–2 minutes.
- In a large bowl, combine ground meat, garlic, soaked breadcrumbs, egg, Parmesan, salt, pepper, Italian seasoning, and parsley.
- Mix gently—overmixing = tough meatballs.
- Shape meatballs
- Roll mixture into golf-ball-sized meatballs.
- Cook meatballs
- Heat olive oil in a large skillet over medium heat.
- Brown meatballs on all sides (6–8 minutes).
- Lower heat, cover, and cook 5–7 more minutes until cooked through.
- Optional garlic butter finish
- Melt 3 tbsp butter in a pan, add 2 cloves minced garlic, sauté 30 seconds.
- Toss meatballs in garlic butter before serving.
Serving Ideas
- Over spaghetti with marinara
- In a toasted sub with melted provolone
- On their own as an appetizer
- Tossed in a creamy garlic sauce
If you want, I can give an oven-baked version that’s easier, mess-free, and still extra garlicky—perfect if you’re making a big batch. Want me to drop that version too?
