Pan Fried Meatballs
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These simple pan-fried meatballs are seared on the stovetop in olive oil until perfectly browned and cooked through. You will love how easy they are to make and cook.
Try using these in my tasty Meatball Sauce Recipe or in my Italian Wedding Soup.
Pan Fried Meatballs
Pan-fried meatballs are formed balls of meat with spices and herbs that are then fried in a pan with hot oil until golden brown and cooked throughout. I use a secret ingredient of fresh bread to help keep the meatballs moist, tender, and delicious.
These can be manipulated in many ways, including adding grated cheese, fresh herbs, fresh onion, garlic, or ground pork to enhance the flavor further. If you want to try a similar variation, make my best-ever Meatball Recipe.
Ingredients and Substitutions
- Beef – You can use 80/20, 85/15, 90/10, or 94/6 ground beef from any meat cut.
- Spices – Dry onion and garlic granules are used. Substitute with powder.
- Herbs – I only used fresh minced parsley, but dry can be used.
- Eggs – Large eggs that are chilled or at room temperature work excellently.
- Breadcrumbs – Plain breadcrumbs are used. You can also use Italian breadcrumbs.
- Bread — Any bread is good for this, including plain white bread or artisan bread.
- Seasonings – I used Worcestershire and Tabasco sauce, coarse salt, and freshly cracked pepper.
- Oil – Olive or avocado oil is best for frying meatballs.
How to Pan Fry Meatballs
Remove the crust on the bread and tear it or cut it into small pieces.
Add them to the bowl along with the beef, garlic granules, onion granules, parsley, eggs, breadcrumbs, Worcestershire, Tabasco sauce, salt, and pepper.
Thoroughly mix everything until it’s combined. I suggest frying a small piece to test it and adjust seasonings accordingly.
Form 12 equal-sized meatballs.
Add 2 tablespoons of olive oil to a large frying pan over medium heat and fry the meatballs on all sides until golden brown.
Sear the meatballs on the sides as well.
Deglaze with ½ cup of water and steam cook the meatballs until they are cooked and reach 165° internally.
Serve with an optional garnish of minced fresh parsley.
Make-Ahead and Storage
Make-Ahead: You can make these up to two days ahead for freshness.
How to Store: Cover and keep them in the refrigerator for 4 days. Freeze them covered for up to 6 months. Before reheating them, thaw them in the fridge for one day.
How to Reheat: Re-fry the meatballs in a small amount of oil over low heat until warm.
Chef Notes + Tips
- The size of the bread is about 4 to 5 inches long.
- If the meatballs are browning too quickly, turn the heat down to low-medium or even low.
More Beef Recipes
Pan Fried Meatballs
Ingredients
- 1/3 loaf of bread
- 1 pound 80/20 ground beef
- ½ cup breadcrumbs
- 1 ½ teaspoons garlic granules
- 1 ½ teaspoons onion granules
- 2 large eggs
- 3 tablespoons minced fresh parsley
- Worcestershire to taste
- Tabasco to taste
- 2 tablespoons olive oil
- coarse salt and freshly cracked pepper to taste
Instructions
- Remove the crust on the bread and tear it or cut it into small pieces.
- Add them to the bowl with the beef, garlic granules, onion granules, parsley, eggs, breadcrumbs, Worcestershire, Tabasco sauce, salt, and pepper.
- Thoroughly mix everything until combined. I suggest frying a small piece to test it and adjust seasonings accordingly.
- Form 12 equal-sized meatballs.
- Add 2 tablespoons of olive oil to a large frying pan over medium heat and fry the meatballs on all sides until golden brown.
- Sear the meatballs on the sides as well.
- Deglaze with ½ cup of water and steam cook the meatballs until they are cooked through and reach 165° internally.
- Serve with an optional garnish of minced fresh parsley.
Love all your recipes. Can I substitute bread with gluten free bread crumbs?
I think you probably could.
I’m very surprised that Italian Chel Billy does not put Parmesean Cheese in his meatballs it’s a great addition to the recipe
This isn’t an Italian specific recipe