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



    1. Beat the egg and 2 tablespoons of water in a large bowl. Mix the ground meat in with a fork.
    2. Mix in the garlic, parsley, breadcrumbs, cheese, and one tablespoon of olive oil.
    3. 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. 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. 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. The meatballs can be served immediately with sauce over spaghetti.

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