Here’s a classic and versatile meatballs recipe—perfect for pasta, sandwiches, or appetizers:
Classic Meatballs
Yields: About 20 meatballs
Ingredients
- 1 pound (450 g) ground beef (or mix beef and pork for more flavor)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
- 2 tablespoons fresh parsley, chopped (optional)
- Olive oil for frying
Optional for sauce:
- 2 cups marinara or tomato sauce
Instructions
- Prepare the mixture
- In a large bowl, combine breadcrumbs and milk; let sit a few minutes until absorbed.
- Add ground meat, egg, garlic, Parmesan, herbs, salt, and pepper. Mix gently until just combined.
- Form the meatballs
- Shape mixture into 1–2 inch balls, about the size of a golf ball.
- Cook the meatballs
- Pan-fry method: Heat olive oil in a skillet over medium heat. Cook meatballs 5–7 minutes per side until browned and cooked through.
- Bake method: Preheat oven to 400°F (200°C), place meatballs on a lined baking sheet, and bake 15–20 minutes.
- Add sauce (optional)
- For saucy meatballs, simmer browned meatballs in marinara sauce for 10–15 minutes to let flavors meld.
- Serve
- Serve with spaghetti, in a sub sandwich, or as an appetizer with toothpicks.
💡 Tips:
- Don’t overmix the meat; it keeps the meatballs tender.
- You can add finely chopped onion or bell pepper to the mixture for extra moisture and flavor.
- Freeze uncooked meatballs in a single layer for easy future meals—just bake or simmer in sauce when needed.
If you want, I can also give a creamy Swedish-style meatballs recipe that’s rich and perfect over egg noodles.
Do you want me to provide that version?
