Basic Meatballs
Classic pan-fried meatballs with ground beef, breadcrumbs soaked in milk, egg, onion, and Worcestershire sauce. Tender inside, browned outside. Makes 2 ½ dozen in 35 minutes.
YIELD
2 1/2 dozenPREP
10 minCOOK
20 minREADY
35 minEvery cook needs a solid meatball recipe they can make without thinking, and this is the one.
Ground beef, an egg, milk-soaked breadcrumbs, chopped onion, and a hit of Worcestershire sauce get mixed together and rolled into 1 ½ inch balls.
The milk-soaked breadcrumbs are the secret to keeping them tender. They act like tiny sponges that hold moisture inside so the meatballs stay juicy even after browning.
Twenty minutes in a hot skillet and you’ve got 2 ½ dozen golden, crusty-on-the-outside, soft-on-the-inside meatballs ready for spaghetti, subs, Swedish gravy, or just eating straight from the pan.
Pro Tips
- Soak the breadcrumbs in the milk for a few minutes before mixing into the meat. This technique, called a panade, is what keeps meatballs from turning into dense hockey pucks.
- Don’t overwork the mixture. Mix until everything is just combined. Heavy-handed mixing compresses the meat and makes tough meatballs.
- Wet your hands before rolling to keep the meat from sticking to your palms.
- Resist the urge to move them around in the skillet. Let them sit and develop a crust before turning.
Ingredients
Directions
Mix all the ingredients together.
Shape mixture by tablespoonfuls into 1½ inch balls.
To cook in a skiller, heat 1 tablespoon salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes.
Drain off excess fat.
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