Go Back

Fried Meatballs

These fried meatballs are crispy on the outside and juicy on the inside, making them the perfect comfort food for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 18 meatballs
Course: Appetizer, Main Course
Cuisine: American, Italian
Calories: 100
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb ground beef (80/20) or 50/50 beef + pork for extra flavor
  • 1/2 lb ground pork or turkey optional
  • 1 small onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 large egg
  • 3/4 cup 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
Serving suggestions
  • Lemon wedges for serving
  • chopped parsley for serving
  • your favorite sauce (marinara, mustard, or yogurt-dill) for serving
Optional add-ins
  • 1 pinch red pepper flakes for heat
  • 1 tbsp Worcestershire sauce for umami
  • 1 tbsp zest of 1 lemon for brightness

Method
 

Preparation
  1. In a small bowl, soak breadcrumbs in milk for 3–5 minutes until soft.
  2. In a large bowl, combine ground meat(s), soaked breadcrumbs, chopped onion, garlic, egg, Parmesan, parsley, salt, pepper, and oregano.
  3. Gently mix with your hands or a spoon until evenly combined.
  4. Shape the mixture into 1½-inch meatballs — makes about 18–22 meatballs.
  5. Chill the formed meatballs for 15 minutes in the fridge.
Cooking
  1. Heat 2 tbsp oil in a large skillet over medium heat. When shimmering, add meatballs in a single layer.
  2. Fry for 4–5 minutes on one side until golden, then carefully turn and cook another 4–5 minutes.
  3. 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.

Notes

Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze cooked meatballs on a tray for up to 3 months. If meatballs fall apart, add more breadcrumbs or chill longer.