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Meatballs

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 48 1-inch meatballs
Course: Main Course, Side Dish
Cuisine: Italian
Ingredients Method

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

Method
 

  1. In a large bowl, combine ground meat, breadcrumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and pepper.
  2. Using a wooden spoon or your hands, mix well.
    3. You can cook immediately, or let the mixture sit, refrigerated, for at least 30 minutes for better flavor.
  3. Shape the mixture into 1-inch balls (you should have around 48 total).
To bake the meatballs:
  1. Preheat oven to 400℉. Line a rimmed baking sheet with foil or parchment paper for easy cleanup.
  2. Arrange the meatballs on the baking sheet, as many as you can fit without them touching.
    3. Depending on the size of your meatballs, you may need to use two baking sheets and rotate them halfway through baking.
  3. Bake until browned with crispy edges, about 20 minutes. An internal thermometer should read 165℉ for 15 seconds.
  4. Serve.
To fry the meatballs
  1. Heat oil in a large skillet over medium-high heat.
  2. 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.
  3. Serve.