Pan Fried Meatballs
These simple pan-fried meatballs are seared on the stove top in olive oil until perfectly browned and cooked through.
Ingredients
- 1/3 loaf of bread
- 1 pound 80/20 ground beef
- ½ cup breadcrumbs
- 1 ½ teaspoons garlic granules
- 1 ½ teaspoons onion granules
- 2 large eggs
- 3 tablespoons minced fresh parsley
- Worcestershire to taste
- Tabasco to taste
- 2 tablespoons olive oil
- coarse salt and freshly cracked pepper to taste
Instructions
- Remove the crust on the bread and tear it or cut it into small pieces.
- Add them to the bowl with the beef, garlic granules, onion granules, parsley, eggs, breadcrumbs, Worcestershire, Tabasco sauce, salt, and pepper.
- Thoroughly mix everything until combined. I suggest frying a small piece to test it and adjust seasonings accordingly.
- Form 12 equal-sized meatballs.
- Add 2 tablespoons of olive oil to a large frying pan over medium heat and fry the meatballs on all sides until golden brown.
- Sear the meatballs on the sides as well.
- Deglaze with ½ cup of water and steam cook the meatballs until they are cooked through and reach 165° internally.
- Serve with an optional garnish of minced fresh parsley.
Notes
Make-Ahead: You can make these up to two days ahead for freshness.
How to Store: Cover and keep them in the refrigerator for 4 days. Freeze them covered for up to 6 months. Thaw them in the fridge for one day before reheating.
How to Reheat: Re-fry the meatballs in a small amount of oil over low heat until warm.
The size of the bread is about 4 to 5 inches long.
If the meatballs are browning too quickly, turn the heat down to low-medium or even low.
Nutrition
Calories: 448kcalCarbohydrates: 13gProtein: 25gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 162mgSodium: 220mgPotassium: 404mgFiber: 1gSugar: 1gVitamin A: 372IUVitamin C: 4mgCalcium: 68mgIron: 4mg