A Meatball Recipe So Good, You'll Think You're Italian (8 Ingredients, 20 Minutes) by Donna John
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When I took my first bite out of one of these moist, juicy, melt-in-your-mouth meatballs, I told my husband that maybe, just maybe, I was really Italian. Yes, they were that delicious (but unfortunately I am not Italian). This Italian-style meatballs recipe is one you'll want to make over and over again. I used the delicious meatballs in a marinara sauce and served them over pasta for an incredible Italian dinner in about 20 minutes.
To make these homemade meatballs you will need to grab the following ingredients from your fridge and pantry: ground beef, panko breadcrumbs (use gluten-free panko for a gluten-free dinner), milk, onion, garlic powder, Italian seasoning (or Tuscan seasoning), an egg, Parmesan cheese and optional salt (it's needed if your Italian seasoning is salt-free). The ingredients are mixed together, shaped into meatballs and quickly pan-fried. The meatballs are ready to be used in recipes or be part of a wonderful spaghetti and meatballs dinner.
The high-protein meatballs can be used in meatball casseroles, in a meatball sandwich, simmered in pasta sauce or used however you like. The meatballs freeze well, so double the recipe and freeze some for a quick dinner later. Mangiamo!
Check out the health benefits of protein in our diets.
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 pound ground beef
- 1/2 cup panko breadcrumbs (regular or gluten-free panko)
- 2/3 cup milk
- 3 tablespoons minced onion (I used a red onion)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (I used a Tuscan seasoning that had salt in it, so did not add extra salt)
- 1 egg
- 1/4 - 1/3 cup Parmesan cheese, finely grated
- 1/2 - 1 teaspoon salt (optional, if your Italian seasoning is salt-free)
Here's how to make it:
- Combine all the ingredients in a mixing bowl. Mix together well. (You can add some black pepper, to taste, if desired. I used S.A.L.T. Sisters Tuscan Farmhouse Blend.)
- Shape into meatballs. (The number of meatballs you get will be determined by how big you make them. I got 13 meatballs.)
- Heat a little cooking oil in a skillet. (I used olive oil.) Cook the meatballs over medium heat until browned and cooked through. (If you are going to simmer them in a sauce, you do not need to cook them all the way through.) Use the meatballs as desired.
- If using a sauce, add it to the meatballs. (I used a jar of Rao's marinara sauce.)
- Gently simmer until you're ready to serve over pasta or as desired.
- Store any leftovers in an airtight container in the fridge. Reheat in the microwave or in a saucepot over low heat.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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