Food I Made

Will Chiong
Mild-mannered engineer by day, ambitious home cook by night

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Meatballs

Meatballs
ItalianEntree
May 23, 2020

Italian Breadcrumbs and high heat give these meatballs a satisfying crunch exterior. I serve them with Spaghetti and Marinara.

  • 4 servings
  • 10 mins
  • 10 mins
  • 20 mins

    • Ingredients

    • 1 pound ground lamb, beef, or turkey
    • 1 egg
    • 1 tsp garlic, minced
    • 2 tsp parsley, chopped finely
    • 1/2 cup italian breadcrumbs
    • 2 tbsp romano cheese, grated
    • 2 tbsp olive oil

    Tools I Used

    Lodge 12" Pre-Seasoned Cast Iron Skillet
    Cast Iron Skillet
    Buy on Amazon

    Instructions

    1. Mix wet ingredients
      Beat the egg and 2 tablespoons of water in a large bowl. Mix the ground meat in with a fork.
    2. Mix in dry ingredients
      Mix in the garlic, parsley, breadcrumbs, cheese, and one tablespoon of olive oil.
    3. Shape meatballs
      Wet your hands with water and shape the meatballs into small 1.5 inch balls with your hands.
    4. Heat a tablespoon of olive oil in a large cast iron skillet on medium-high heat for 1 minute
    5. Brown meatballs on one side
      Place meatballs in hot pan and leave alone for 5 minutes. The meatballs should begin to brown on the bottom, you can monitor their progress by seeing the brown layer on the side of the meatball.
    6. Brown meatballs on the other side
      After five minutes is up, flip the meatballs to the other side.
    7. After another five minutes the other side of the meatballs should be browned. Stir the meatballs to coat in oil and brown on other side to taste.
    8. Serve
      The meatballs can be served immediately with sauce over spaghetti.
    Will Chiong

    Written by Will Chiong who lives and works in New York building useful things.