Great Italian Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
In the Balls:1 lb Ground Beef (I use extra lean, but any kind will do)1 tbsn Onion powder1 tbsn Italian seasoning (the kind that is bottled together)1 tbsn Lawry's seasoning salt 1 1/4 cup Progresso Breadcrumbs with Italian spicesIn the Pan:Olive oilminced garlic (if you like it strong, use a lot. This is mostly for flavor)
Mix all of the ingredients for the balls together in a bowl. Use your hands to separate and combine the meat so that it is well blended and the spices and breadcrumbs are evenly distributed and mixed in.
Set that aside for a sec. Take out a frying pan and spritz a little olive oil in it. I use Extra virgin, but any kind will do. Add the minced garlic into that, and spread all of it around the pan with a spoon.
Return to the beef mixture. Take out small clumps of meat and roll them into balls. You can make whatever size you like. If you like slightly crispier meatballs, make them small. If you like them to stay tender and soft make large ones.
Once all of the balls are placed into the pan turn it on to high heat. Make sure to keep a close eye on them, and stir them every couple of minutes so they are evenly done.
If you made smaller balls, they should be done shortly. They will be crispy on the outside and deliciously soft on the inside. If you made larger balls, cook them on high until they are crispy on the outside, then turn down the heat. That way they can cook for longer without charring on the outside, allowing the inside to finish cooking.
Serve with spaghetti, sub sandwiches, or just by themselves!!!
Number of Servings: 2
Recipe submitted by SparkPeople user THALASTWON.
Set that aside for a sec. Take out a frying pan and spritz a little olive oil in it. I use Extra virgin, but any kind will do. Add the minced garlic into that, and spread all of it around the pan with a spoon.
Return to the beef mixture. Take out small clumps of meat and roll them into balls. You can make whatever size you like. If you like slightly crispier meatballs, make them small. If you like them to stay tender and soft make large ones.
Once all of the balls are placed into the pan turn it on to high heat. Make sure to keep a close eye on them, and stir them every couple of minutes so they are evenly done.
If you made smaller balls, they should be done shortly. They will be crispy on the outside and deliciously soft on the inside. If you made larger balls, cook them on high until they are crispy on the outside, then turn down the heat. That way they can cook for longer without charring on the outside, allowing the inside to finish cooking.
Serve with spaghetti, sub sandwiches, or just by themselves!!!
Number of Servings: 2
Recipe submitted by SparkPeople user THALASTWON.
Nutritional Info Amount Per Serving
- Calories: 907.0
- Total Fat: 52.9 g
- Cholesterol: 170.1 mg
- Sodium: 1,333.5 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 2.7 g
- Protein: 50.5 g
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