RECIPE
12 INGREDIENTS6 STEPS45MIN

Classic Meatballs

4.6
12 Ratings
Editor's Choice
Community Pick
30 Pounds of Apples
Once they are done, these meatballs can be served in a variety of ways. You can eat them just as they are, stab them with a fork and dip them in ranch dressing, smother them with brown gravy Ikea-style, or my favorite, heaped atop a mound of spaghetti and tomato sauce.

45MIN

Total Cooking Time

12

Ingredients
Ingredients
US / METRIC
Servings:
6
Serves 6
1 lb
Ground Beef
4
Eggs, beaten
1 1/2 cups
Breadcrumbs
1/2 cup
1 1/2 tsp
Garlic Powder
1/2 tsp
3 Tbsp
3/4 tsp
to taste
Spaghetti
to taste
Pasta Sauce
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Directions

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Step 1
In a large bowl, combine Ground Beef (1 pound), Ground Pork (1 pound), Breadcrumbs (1 1/2 cup), Egg (4), Parmesan Cheese (1/2 cup), Garlic Powder (1 1/2 teaspoon), Ground Black Pepper (1 teaspoon), Salt (3/4 teaspoon), and Dried Oregano (1/2 teaspoon). Mix well, using your fingers or a fork.
Step 2
Working with small sections of the meat mixture, roll each section between your palms to create a ball about 1″ in diameter. Continue until the entire mixture has been rolled into balls.
Step 3
Heat Olive Oil (3 tablespoon) in a large frying pan over medium heat until oil glistens and pan is hot. Add meatballs to pan in batches to form a single layer, allowing a bit of space between the meatballs.
Step 4
Turn meatballs as the bottom side begins to brown, allowing a crisp exterior to form on as much of the meatball as possible, and until meatballs are cooked through.
Step 5
Remove meatballs to a plate lined with paper towels to soak up any excess grease.
Step 6
You can add the meatballs directly to the pasta sauce if you wish, but I prefer to place them on top of each plate of Spaghetti (to taste) and Pasta Sauce (to taste). Garnish with parmesan cheese if desired.

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