Kohl's Basic Spaghetti & Meatballs

Six ingredients. That’s all it takes for a meatball that holds its own against any restaurant version.

Ground beef gets mixed with a generous amount of grated Parmesan, breadcrumbs, eggs, garlic, and parsley. The Parmesan does more than add flavor. It melts into the meat as it cooks and creates pockets of moisture that keep the meatballs from drying out.

Three eggs for two pounds of beef might seem like a lot, but they’re what give these meatballs their tender, almost pillowy texture. Combined with the breadcrumbs, they create a panade effect that traps moisture inside.

Roll them into little balls and fry until cooked through. No baking, no simmering in sauce first. Just straight pan-frying for a crispy, caramelized exterior.

Kitchen Tips

• Don’t overwork the meat mixture. Mix just until combined. Heavy hands make dense, tough meatballs.
• Wet your hands before rolling. The mixture sticks less and the meatballs come out smoother.
• Fry in batches and don’t crowd the pan. Crowding drops the oil temperature and the meatballs steam instead of browning.

Variations

• Use a mix of beef and pork for a richer, more traditional Italian meatball.
• Add a pinch of red pepper flakes and fennel seed for a spicy Italian sausage-style flavor.
• Simmer the fried meatballs in marinara sauce for 20 minutes to let them absorb the tomato flavor.