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Meatball Recipe – Extra Garlic

Everybody needs a good Meatball Recipe!  These meatballs are very versatile and taste great with just about any dinner meal.

brown cooked meatball on bright green sauce served on white plate

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Homemade Meatballs

So, this is a no-frills Meatball Recipe.  But believe me, these meatballs are full of flavor . . . garlic flavor!

I know, I know.  Meatball recipes usually involve 2-3 different types of ground meat.  Well mine are ground beef only.  Gasp!

I don’t know what is happening in your freezer.  But I certainly do not have ground pork or ground veal chilling up in mine.

I have good ol’ ground beef in my freezer.  So that is what I use.  Feel free to use a mixture of pork and beef if that is your preference.

three photos - meatball ingredients, mixed meatball ingredients and cooked meatball in green sauce

I added enough roasted garlic to repel vampires.  And fresh parsley for a pop of flavor.

Other than garlic and parsley, I included The Usual Suspects.  Beef, breadcrumbs, salt, pepper, milk and eggs.

I cook my meatballs in a skillet because I love the outsides to be crisp.  Especially if I am adding them to sauce.

But, these meatballs could be baked too.  Bake at 400° for about 20 minutes or so.

raw meatballs on dark rimmed baking sheet

These meatballs were served with my Chimichurri Sauce.  They are wonderful in spaghetti, in barbecue sauce or in a Meatball Sub Sandwich. {Meatball Sub Recipe – Coming Soon}

green sauce topped with brown meatball

brown cooked meatball on bright green sauce served on white plate

Meatballs

Yield: 22
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Everybody needs a good Meatball Recipe!  These meatballs are very versatile and taste great with just about any dinner meal.

Ingredients

Meatballs

  • 2 lbs Ground Beef, 80/20%
  • 8-10 Cloves Roasted Garlic
  • Small Handful Fresh Parsley - chopped
  • 3/4 Cup Panko Crumbs
  • 1/4 tsp Salt
  • 1/4 tsp Fresh Cracked Pepper
  • 1 Tb Whole Milk
  • 2 Eggs
  • 3 Tb Olive Oil, for frying

Instructions

  1. Mix all meatball ingredients together with your hands.
  2. Roll mixture into 22-24 golf ball sized meatballs.
  3. Transfer to a cookie sheet and chill in the freezer for 3-5 minutes to firm up. (optional)
  4. Heat olive oil over medium heat in a large fry pan.
  5. Cook the meatballs in 2 batches so the pan is not over crowded.
  6. Fry on medium heat 15-17 minutes (or until cooked through) Rotate the meatballs frequently to brown all sides.
  7. Be careful when adding the second batch to the pan. The oil will be very hot and may pop. The second batch will likely take 2-3 minutes less because the pan is much hotter.
  8. Serve meatballs with your favorite sauce or pasta dish.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 560Total Fat 36gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 20gCholesterol 197mgSodium 368mgCarbohydrates 13gFiber 2gSugar 1gProtein 45g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

© Nicole Harris
Cuisine: American / Category: Dinner
above view of meatball on green sauce

More WonkyWonderful Recipes:

Chimichurri Sauce

Roasted Garlic

Slow Cooker {apple bbq} Pulled Pork Sandwich

 

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Reader Interactions

Comments

    • Nicole Harris says

      Thanks Elizabeth! The meatballs are really good … but a meatball sub is Great!

      Reply

    • Nicole Harris says

      Thanks Kathi! I appreciate it. I love green food and it looks so pretty in pictures.

      Reply

  5. Crystal | Apples & Sparkle says

    I love the idea of meatballs with chimichurri, instead of the usual tomato sauce (not that there’s anything wrong with that….) Such a nice mix up from the norm. You are definitely not alone in rebelling against the multi-meat mix.

    Reply

    • Nicole Harris says

      Thanks Crystal! Yes, the chimichurri is a nice change. Glad to hear that I am not the only one keeping my meatballs simple with plain ol ground beef 😀

      Reply

  6. Karen @ The Food Charlatan says

    “enough roasted garlic to repel vampires” lol Nicole!!!! Love that you stuck with your guns and just put in ground beef. I’ll come back to this recipe when I’m making last minute meatballs because yeah…I don’t have and veal hangin in my freezer. 🙂

    Reply

    • Nicole Harris says

      I love my garlic! Glad you like the recipe. I poked around your site for awhile and I just have to tell you that your photos are gorgeous!

      Reply

  7. Sasha says

    Your photos are gorgeous!

    I for one think it’s weird to mix different meats into one when making meatballs. It feel wrong to me, somehow.

    Reply

    • Nicole Harris says

      Hi Liz! Yes, you can definitely freeze meatballs. I suggest freezing them on a baking sheet then transfer to an airtight container. That way they do not stick together and you can defrost a few at a time as you need them.

      Reply

  9. Emilia says

    Simply scrumptious! I’m going to serve it to my friends tomorrow, as an appetizer. Do you know how long it keeps in the refrigerator?

    Thank you so much for sharing!

    Reply

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