Classic Meatballs
These meatballs are easy to make, packed full of protein, and are perfect for a quick pasta dinner. Serve them alongside your favorite pasta and sauce, or on a sub bun for some yummy meatball subs.
Ingredients
- 2 lbs. lean ground beef or turkey
- 1 cup breadcrumbs, crushed saltines, or quick oats
- ½ onion minced or finely grated
- 3 cloves garlic minced
- ½ cup fresh parsley minced
- 2 eggs beaten
- 2 tsp Worcestershire sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup olive oil for frying
Instructions
- In a large bowl, combine ground meat, breadcrumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and pepper.
- Using a wooden spoon or your hands, mix well.
- Shape the mixture into 1-inch balls (you should have around 48 total).
You can cook immediately, or let the mixture sit, refrigerated, for at least 30 minutes for better flavor.
To bake the meatballs:
- Preheat oven to 400℉. Line a rimmed baking sheet with foil or parchment paper for easy cleanup.
- Arrange the meatballs on the baking sheet, as many as you can fit without them touching.
- Bake until browned with crispy edges, about 20 minutes. An internal thermometer should read 165℉ for 15 seconds.
- Serve.
Depending on the size of your meatballs, you may need to use two baking sheets and rotate them halfway through baking.
To fry the meatballs
- Heat oil in a large skillet over medium-high heat.
- Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch. Add more oil between batches if needed.
- Serve.
