Quick and easy, tender and juicy, Pan Fried Meatballs are made with ground beef, onion, garlic and parmesan cheese for a simple weeknight dinner option that's ready in minutes!
Course: Dinner, lunch
Keyword: fried meatballs, homemade meatballs, italian meatballs
1poundground beefI used 80/20
1/2poundsweet italian sausage
1large vidalia onioncut into quarters
1cuppanko bread crumbs
1 1/4cupfresh grated parmesan cheese
3tablespoonsfresh chopped parsley
1/2teaspoonfresh ground pepper
1large egglightly beaten
Using your hands, lightly mix the beef, veal and sausage. Set aside.
In a blender, add the onion and garlic. Blend until pureed.
Add the onion mixture, stock, fish sauce, panko, parmesan, parsley, salt, pepper and egg to the meat mixture and, using clean hands, mix the ingredients together until well combined.
Gently shape the mixture into balls approximately the size of a golf ball.
Heat the olive oil in a deep skillet or dutch oven over medium high heat.
Add the meatballs to the pan and cook until golden brown.
Flip the meatballs and continue to brown on all sides turning once crusty and golden.
Cover the pan and turn the heat to low.
Cook the meatballs for an additional 5-10 minutes until cooked through. (Be sure to check your meatballs to make sure they're not burning. If they seem a bit dry, add 2-3 tablespoons of water to the pan and cover.)
Serve your meatballs with your favorite sauce.
After the meatballs are finished cooking, you can add your favorite sauce to the pan and simmer until ready to serve.To freeze your meatballs, transfer to a baking sheet and freeze in a single layer until firm, approximately 4 hours. Place the meatballs in a freezer bag and seal, pressing out any air. To reheat your frozen meatballs, place in a pan with 1/4 cup of water and cover. Cook over medium heat until cooked through.You can freeze your meatballs before cooking by using the same method. Then, to cook them properly, allow to thaw at room temperature before pan frying.