Fried meatballs
Easy Homemade Fried Meatballs — Traditional, Healthy & Comforting
Fried meatballs have always been my go-to comfort food — crispy edges, juicy center, and a sauce that soaks into every nook. The first time I made these Fried meatballs for my family, my little cousin declared it “the best dinner ever,” and suddenly leftovers were a thing of the past. Whether you need a cozy weeknight dinner, a Sunday family meal, a holiday potluck hit, or a crowd-pleasing appetizer, these meatballs fit the bill.
They’re easy enough for a busy weeknight, traditional enough for a family gathering, and — with a few swaps — healthy enough to enjoy guilt-free.
🧂 Ingredients:
- 1 lb (450 g) ground beef (80/20) or 50/50 beef + pork for extra flavor
- 1/2 lb (225 g) ground pork or turkey (optional — see swaps below)
- 1 small onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 large egg
- 3/4 cup (75 g) plain breadcrumbs (or 1/2 cup almond flour for gluten-free)
- 1/4 cup milk (or unsweetened almond milk)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tbsp chopped fresh parsley (or 2 tsp dried)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano or Italian seasoning
- 2–3 tbsp olive oil or avocado oil (for frying)
- Lemon wedges, chopped parsley, and your favorite sauce for serving (marinara, mustard, or yogurt-dill)
Optional add-ins:
- Pinch of red pepper flakes for heat
- 1 tbsp Worcestershire sauce for umami
- Zest of 1 lemon for brightness
👩🍳 Directions:
- In a small bowl, soak breadcrumbs in milk for 3–5 minutes until soft.
- In a large bowl, combine ground meat(s), soaked breadcrumbs, chopped onion, garlic, egg, Parmesan, parsley, salt, pepper, and oregano.
- Gently mix with your hands or a spoon until evenly combined — don’t overwork the meat (about 20–30 seconds).
- Shape mixture into 1½-inch (about golf ball) meatballs — use a cookie scoop for even sizes. Makes ~18–22 meatballs.
- Chill the formed meatballs for 15 minutes in the fridge (helps them hold shape).
- Heat 2 tbsp oil in a large skillet over medium heat. When shimmering, add meatballs in a single layer — don’t crowd the pan.
- Fry for 4–5 minutes on one side until golden, then carefully turn and cook another 4–5 minutes. Total pan-fry time ~8–10 minutes. (For turkey, ensure internal temp reaches 165°F / 74°C; for beef/pork, 160°F / 71°C.)
- If making a sauce: remove meatballs, add 1 cup marinara to the pan, simmer 5–8 minutes, then return meatballs to the sauce and simmer another 5 minutes until warmed through and saucy.
- Serve hot with a squeeze of lemon, extra parsley, and your chosen sides.
Time breakdown: prep 15–20 minutes, chill 15 minutes, cook 10–15 minutes — total ~40 minutes.
💡 Tips & Variations:
- Healthy swaps:
- Low-carb / gluten-free: use almond flour or crushed pork rinds instead of breadcrumbs.
- Lean option: swap pork/beef with ground turkey or chicken (watch internal temp).
- Vegan: make “meatballs” from mashed chickpeas + cooked quinoa + ground flaxseed (1 tbsp flax + 2.5 tbsp water = 1 egg), pan-fry or bake.
- Oil choice: use avocado or light olive oil for a higher smoke point and heart-healthy fats.
- Lighter cooking methods:
- Bake at 400°F (200°C) for 18–22 minutes, flipping halfway.
- Air-fryer: 375°F (190°C) for 10–12 minutes, shaking once.
- Flavor twists:
- Mediterranean: add chopped mint, cumin, and serve with tzatziki.
- Asian-inspired: add grated ginger, soy sauce, and sesame oil; finish with scallions.
- Serving ideas:
- Classic: over spaghetti with marinara.
- Comfort: with mashed potatoes and steamed greens.
- Party: meatball sliders or toothpick appetizers with dipping sauces.
- Bowl: grain bowl with rice, roasted veggies, and tahini drizzle.
- Storing & reheating:
- Refrigerate in an airtight container up to 3–4 days.
- Freeze cooked meatballs on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight and reheat in sauce over low heat or in a 350°F (175°C) oven for 10–15 minutes.
- Quick tip: if your meatballs fall apart, the mixture is too wet — add a little more breadcrumbs or chill longer.
🩺 Health & Lifestyle Tie-in:
These Fried meatballs can be part of a balanced diet — packed with protein to keep you full and support muscle repair. Choosing lean meats, using higher-quality oils, and adding veggies on the side turns a comfort classic into a nutritious meal. Small changes (like meal-prepping healthy dinners) can pay off in better well-being — and fewer sick days — which helps both your health and your budget over time.
❤️ Conclusion:
There’s something so simple and joyful about sinking your teeth into a warm, crispy-on-the-outside, tender-on-the-inside meatball. Try this recipe tonight or save it for your next family gathering — and if you make these Fried meatballs, tell me how they turned out in the comments or tag me in a photo — I’d love to see your version!
#fblifestyle
Fried Meatballs
Ingredients
Method
- In a small bowl, soak breadcrumbs in milk for 3–5 minutes until soft.
- In a large bowl, combine ground meat(s), soaked breadcrumbs, chopped onion, garlic, egg, Parmesan, parsley, salt, pepper, and oregano.
- Gently mix with your hands or a spoon until evenly combined.
- Shape the mixture into 1½-inch meatballs — makes about 18–22 meatballs.
- Chill the formed meatballs for 15 minutes in the fridge.
- Heat 2 tbsp oil in a large skillet over medium heat. When shimmering, add meatballs in a single layer.
- Fry for 4–5 minutes on one side until golden, then carefully turn and cook another 4–5 minutes.
- If making a sauce: remove meatballs, add 1 cup marinara to the pan, simmer 5–8 minutes, then return meatballs to the sauce and simmer another 5 minutes until warmed through.
