Simple Italian Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
36 meatballs
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Calories
47 kcal
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Course
Main Course
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Cuisine
Italian
Simple Italian Meatballs
Description
Simple Italian Meatballs feature a mixture of ground beef, Parmesan cheese, garlic, bread crumbs, and seasonings bound with egg and moistened by milk. Forming the mixture into small balls ensures even cooking and a tender texture. Browning the meatballs in olive oil creates a savory crust that locks in juices. Cooking them covered in vegetable or beef broth allows the meatballs to cook through gently while absorbing some of the broth for additional flavor and moisture. Finishing uncovered lets the broth reduce to a light sauce that complements the meatballs.
The meatballs have a balanced flavor profile from the garlic and fresh parsley, supported by the salty Parmesan. The texture is moist and soft without being dense, aided by the milk and bread crumbs. This recipe makes the meatballs suitable as a main dish alongside pasta or vegetables or served alone as a hearty snack.
To keep the dish practical, cooked meatballs can be refrigerated in an airtight container for up to four days. They also freeze well when initially frozen individually on a tray and then transferred into containers, keeping for several months. Reheating in sauce or broth maintains moisture and flavor.
Ingredients
Meatballs
- 1 pound ground beef
- 3 tablespoons Parmesan Cheese
- 1-2 cloves garlic minced
- 3 tablespoons bread crumbs
- 1 large egg
- 1 teaspoon parsley or ½ tablespoon chopped fresh
- ½ teaspoon salt
- 1-2 dashes black pepper
- ¼ cup milk
EXTRAS
- 2 tablespoons olive oil
- ⅓-½ cup vegetable broth or beef broth
Instructions
- In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture. Form the mixture into small balls.
- In a large pan add the olive oil and the meatballs, brown on all sides turning often. Cook for approximately 5-6 minutes. Add the broth, cover and cook on medium/low heat for approximately 10-12 minutes or until cooked through. Stir occasionally to make sure the meatballs don't burn. Remove the lid and cook 2-3 minutes on high to thicken slightly. Serve immediately. Enjoy!
Notes
- Store cooked meatballs in an airtight container in the refrigerator for up to four days.
- For freezing, place meatballs on a parchment-lined baking sheet until frozen, then transfer to a freezer-safe container for several months storage.
- Reheat frozen or refrigerated meatballs gently in sauce or broth to keep them moist and flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36meatballs
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 65mg | 3% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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