I don’t care what the people say. These babies belong right here
Frying meatballs is a timeless culinary art that brings forth a symphony of flavors and textures. Whether served as appetizers, added to pasta dishes, or enjoyed on their own, perfectly fried meatballs are a delight to the senses. In this comprehensive guide, we’ll explore everything you need to know about creating the perfect batch of fried meatballs, from selecting the finest ingredients to mastering the frying process.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb (450g) |
| Breadcrumbs | 1/2 cup |
| Grated Parmesan cheese | 1/4 cup |
| Milk | 1/4 cup |
| Egg | 1 |
| Garlic, minced | 2 cloves |
| Onion, finely chopped | 1 small |
| Fresh parsley, chopped | 1 tablespoon |
| Dried oregano | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Olive oil or vegetable oil | 1/4 cup |
Instructions:
- Prepare the Meatball Mixture:
- In a large bowl, combine the milk and egg. Whisk until well blended.
- Add the breadcrumbs, grated Parmesan, minced garlic, chopped onion, parsley, dried oregano, salt, and pepper. Mix until thoroughly combined.
- Add the ground beef (and pork, if using) to the breadcrumb mixture. Use your hands to gently mix until all ingredients are evenly incorporated. Avoid overmixing, as this can make the meatballs tough.
- Form the Meatballs:
- Scoop out portions of the mixture (about 1-2 tablespoons each) and roll them into balls with your hands. Aim for uniform size to ensure even cooking.
- Fry the Meatballs:
- In a large skillet, heat the olive oil over medium heat until shimmering.
- Carefully add the meatballs to the skillet, ensuring not to overcrowd the pan. Fry in batches if necessary.
- Cook the meatballs, turning occasionally, until all sides are browned and crispy, about 10-12 minutes.
- Use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.
