Meatballs are a simple and very tasty main dish, a great classic. This is the white version of meatballs with sauce, one of those preparations that immediately bring us back to the flavors of the past and to our grandmother’s cuisine.
These classic meatballs are made with ground beef and pork, grated cheese, parsley, eggs to bind the ingredients and breadcrumbs to give texture to the meatballs. Once you got medium-sized balls, fry them in boiling oil, until golden brown. These meatballs will be crispy on the outside and soft on the inside. Serve them hot for a family meal to win over everyone.
Tips for Easy Meatballs
For gluten-free meatballs, you can leave out breadcrumbs and replace them with a little bit of flour.
You can bake the meatballs in the oven at 350° F for about 20 minutes.
To make soft meatballs, you can add cow’s milk ricotta, use about 200 grams for 500 grams of minced meat, or a mashed potato.
If you don’t like meat, try the tuna balls or, if you want to make a vegetarian version, replace the minced meat with eggplants, zucchini or potatoes.
You can add other aromatic herbs to the mixture, such as rosemary or thyme, your favorite spices or even a pinch of chili.
For a richer recipe, add chopped ham or mortadella, or stuff them with a cube of mozzarella or provola.
You can also use a single type of meat.
Serve your meatballs with tasty pan-fried veggies, or a fresh and colorful seasonal salad.
How to store Meatballs
Meatballs can be stored in the refrigerator, inside a special airtight container, for 1-2 days. If you have used fresh ingredients, you can also freeze them for 1-2 months.
Ingredients:
- 1 lb (450 g) ground beef (or mix beef and pork for extra flavor)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano (optional)
- 2–3 tbsp milk (to keep them moist)
- 2 tbsp olive oil (for frying)
Instructions:
- Make the mixture
- In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, oregano, and milk.
- Mix gently with your hands or a spoon until just combined. (Don’t overmix, or the meatballs will be tough.)
- Shape the meatballs
- Roll the mixture into balls about the size of a golf ball.
- Place them on a plate or tray.
- Cook the meatballs
- Heat olive oil in a large skillet over medium heat.
- Add the meatballs in batches and cook, turning occasionally, until browned on all sides (about 6–8 minutes).
- Finish cooking
- Option 1: Add browned meatballs to a pot of tomato sauce and simmer for 15–20 minutes until cooked through.
- Option 2: Transfer browned meatballs to a baking tray and bake in a preheated oven at 180°C (350°F) for 10–15 minutes.
- Serve
- Enjoy meatballs over spaghetti, in a sub sandwich, or with rice, mashed potatoes, or salad.
Tips for Perfect Meatballs
- Use a mix of beef and pork for the best texture and flavor.
- Add a splash of milk or ricotta cheese for extra tenderness.
- Chill the shaped meatballs in the fridge for 15 minutes before cooking to help them hold their shape.
